Chapter
10 - Removes of Poultry and Game
Turkey, Roast ~ a la Chipolata ~ a la Provencale ~ Boiled ~ a la Yorkshire. Capon a la Perigueux ~ a la Piedmontaise ~ a la Regence ~ Boiled ~ Chicken and Bacon Boiled. Grouse a la Kinnaird. Black Game a la Royale ~ Chicken and Rice. Chicken a la Rumaine ~ a la Milanaise ~ Chickens and Tongue a la Macedoine. Pheasant a la Portugaise ~ a la Gitana ~ a la Flamande ~ Boiled, a la Soubise ~ Roast Pheasant, Liver Stuffing. Partridges, Braized with Cabbages ~ a la Victoria ~ a la Prince of Wales ~ With Sage and Onion. Goose, Roast, with Sage and Onion ~ Braized a la Jardiniere ~ a 1'Arlesienne. Ducks Stewed a l'Espagnole ~ With Peas ~ Braized with Turnips.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10.html- Legacy revision
8531e8373e9b- Source checksum
ebc8468a3b01fe56110342d41b5b33446bb82aca7f2388a6126b5fca4b84bb45- Legacy text checksum
da91c3cbf71d18cf67775278622674d20e7dfb48ae812239c42540f649c28e1b
Cite this page
10 - Removes of Poultry and Game. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10.html