CHAPTER XII.--GAME AND PASTRY.

Definition of game, 186. Keeper and taker of pheasants, 186. Swanherd, 186. 17 Hen. VIII., falconry, 187. Cookery Book of Taillevant, cook to Charles VII.; receipts for dressing herons, 187. Vultures, eagles, and falcons, eaten three centuries ago, 188. Game in Spain, partridges à la Medina Cœli, 189. Sautés, filets, and recondite modes of dressing game in France, 190. Filets and cutlets of hare and rabbit, 191. Pastry and cold entrées, 191. Carème on pastry, 192. Suggestions as to patties and pastry, 193. Pâtisserie, 194. Larks of Pithiviers, 194. Partridges of Perigueux, 194. Poulardes of Angers, 194. Foies gras of Versailles, 194. Foies d’oies of Strasbourg and Toulouse, 194. The Chancellor de l’Hôpital on petits pâtés, 194.