POULTRY AND GAME
THE CORRECT SAUCE TO USE. . HINTS FOR THE COOK. Here is a list of ■ the correct sauces to serve with game or poultry of various kinds: — Duck, roasted. —Apple sauce. Goose, roasted.—Apple sauce. Gosling, roasted—Apple, gooseberry saucgs. Guinea fowl, roasted. —Bread, espagnole sauces. Pigeons, grilled.—Brown, mushroom, piquante, tomato sauces. Roasted. —Espagnole, piquante, tomato sauces. Turkey, boiled. —Celery, oyster, bechamel sauces. Roasted. —Bread sauce. Grouse, roasted. —Bread, melted butter sauces. Hare, roasted. —Brown sauce with port wine. Partridge, roasted. —Bread sauce. Grilled. —Mushroom sauce. Pheasant, boiled.—Celery, oyster sauces. Grilled. —Madeira, mushroom, piquante sauces. Roasted. —Bread sauce. Rabbit, boiled. —Onion sauce. Fried. —Tartare, tomato sauces. Roasted. — Espagnole sauce. Venison, grilled.—Sauce made > with equal quantities of melted butter, red wine, and red currant jelly. Roasted. —Brown sauce, with wine.
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Wairarapa Times-Age, 24 May 1939, Page 8
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129POULTRY AND GAME Wairarapa Times-Age, 24 May 1939, Page 8
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