Dressed Game and Poultry à la Mode   By: Harriet Anne de Salis (1829-1908)

Dressed Game and Poultry à la Mode by Harriet Anne de Salis offers a delightful culinary journey into the realm of game and poultry dishes. This comprehensive cookbook serves as a valuable resource for anyone interested in preparing exotic, flavorful, and aesthetically pleasing meals.

One of the notable aspects of this book is its thoroughness. The author leaves no stone unturned in her exploration of various game and poultry recipes. From traditional favorites like roast chicken and turkey to more unique offerings such as venison, wild boar, and even snipe, de Salis provides a wide range of options for every palate.

Throughout the book, de Salis strikes a balance between approachability and sophistication. While some game and poultry dishes may seem intimidating to novice cooks, the author breaks down each recipe into easy-to-follow steps, ensuring that even those with limited culinary expertise can successfully recreate these exquisite dishes. Additionally, de Salis includes helpful tips and techniques that help readers understand the principles behind each recipe, allowing them to experiment and adapt the dishes according to their tastes.

Aside from the clear instructions and guidance, Dressed Game and Poultry à la Mode also includes vibrant illustrations and beautiful photographs, showcasing the artistry and presentation of each dish. This visual component adds a special touch to the book, making it equally suitable for browsing and enjoying the visual feast as much as for diving into the recipes.

Furthermore, de Salis provides a wealth of knowledge about sourcing, preparing, and serving game and poultry. The book covers everything from selecting the best cuts of meat to storing leftovers effectively. With her engaging and informative writing style, the author not only educates readers about culinary techniques but also instills a deeper appreciation for the ingredients and the process behind each dish.

If there is one drawback to this otherwise remarkable cookbook, it is the limited focus on vegetarian alternatives. While it is understandable that the book centers around game and poultry dishes, offering a vegetarian option or two would have added even more value to this already outstanding publication.

In conclusion, Dressed Game and Poultry à la Mode by Harriet Anne de Salis is an exceptional resource for those seeking to elevate their game and poultry cooking skills. With its comprehensive approach, clear instructions, and stunning visuals, this book serves as a valuable addition to any culinary enthusiast's collection. Whether you are a seasoned chef or a beginner in the kitchen, de Salis' culinary expertise offers something for everyone, embracing the joys of cooking and savoring delicious meals.

First Page:

WORKS BY MRS. DE SALIS. SAVOURIES À LA MODE. Eighth Edition. Fcp. 8vo. 1 s. ENTRÉES À LA MODE. Fourth Edition. Fcp. 8vo. 1 s. 6 d. SOUPS AND DRESSED FISH À LA MODE. Second Edition. Fcp. 8vo. 1 s. 6 d. SWEETS AND SUPPER DISHES À LA MODE. Fcp. 8vo. 1 s. 6 d. OYSTERS À LA MODE; or, the Oyster and over One Hundred Ways of Cooking it; to which are added a few Recipes for Cooking all kinds of Shelled Fish. Second Edition. Fcp. 8vo. 1 s. 6 d. DRESSED VEGETABLES À LA MODE... Continue reading book >>