Dressed Game and Poultry à la Mode

Step into the refined world of late‑Victorian cookery with this charming collection of game and poultry dishes. The author has gathered treasured recipes from a wide range of culinary manuals and from seasoned chefs, presenting each with clear, methodical directions and a touch of genteel humor. Readers are even invited to share their own table‑side tips, making the book feel like a lively correspondence across the dining room.

Among the offerings are a sumptuous Blackbird Pie layered with butter‑rich puff pastry, a delicate Blanquette of Chicken brightened with lemon, and a rustic Chicken à la Bonne Femme simmered with onions, turnips and fresh herbs. Each recipe balances classic technique with inventive garnish ideas, such as arranging drumsticks in a tent of salad or topping vol‑au‑vent shells with edible flowers. Whether preparing a modest family supper or an elegant banquet, listeners will find practical guidance that brings historic flavor to the modern table.