Poultry and Game

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

© 1978 All rights reserved. Published by Macmillan.

In this section

Duckling with Blackcurrants

Poached Turkey with Vinaigrette

Chicken with Chicory

Chicken with Wine Vinegar

Chicken with Fresh Country Herbs

Pigeons with Garlic

Pigeon ‘Agates’ with Mint

Aiguillettes of Mallard with Wild Mushrooms

Woodcock ‘Maître Richard’

Partridge with Green Lentils

Teal with Fresh Peaches

Stuffed Rabbit ‘Georgette Badaut’

Rabbit Stew with Dried Apricots

Hare Stewed in Ambierle Wine

Saddle of Venison with White Pepper

Wild Boar Cutlets ‘Fructidor’

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