Making the Most of Chicken, Poultry & Game Robert Carrier's Kitchen

New York London: Marshall Cavendish, 1985. Assumed First Edtion . Hard Back. Very Good. 9" X 11 3/4. 112 Pages Indexed. This book is full of ideas for alll occasions, from a simple snack to a dish impressive enough for the grandest dinner. Chicken is one of least expensive meats and it is simple to dress up chicken for a special occasion. Try roasting it with tarragon butter, then adding a brandy or cream sauce. Turkey is thought of as a spoecial-occasion dish. Here is a Christmas Turkey with the skin crisp and golden brown, and the meat tender and juicy. Duck, guinea and goose are not often cooked but any them make superb dinner-party dishes, while roast goose has long been considered a traditional Christmas dish in Eastern Europe. So why not ring the changes once in a while, and stuff a goose with sausage-meat, prunes and apples, casserole guinea fowl with pears, or pan-fried duck breasts with a black currant glaze. Game used to be regarded as a luxury reserved for the favoured few, but now that frozen game is available all year round from butchers and supermarkets, we can all enjoy distinctive flavor of such birds and animals as pheasant, grouse, venison, hare and rabbit. Useful information is included such as how to choose the very best, how to store it and how to prepare it. Step-by-step instructions for jointing, boning, trussing and carving and lots of informative charts for roasting times, and storage and thawing times for frozen poultry and game. Contents in Three Parts: Chicken and Turkey - Roasting Grilling, Pan Frying, Deep Frying Casseroling, For The Family, Leftover, and Star Menus and Recipe File. Duck Goose and Guinea Fowl - Roasting, Grilling, Pan Frying, Casseroling, and Star Menus and Recipe File. Game - Roasting Casseroling, Game Pies, Star Menus and Recipe File. Large book that may incur additional charges for expedited shipping to some locations.