Wild at the Table by Tennant-Jr., S.G.B. -- Read -- Imperial Library of Trantor

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Cover Title Page Dedication Copyright Table of Contents On the Rise: An Anecdotal History of American Game and Fish Cookery GAME

Pheasant, Quail Grouse and Dove

Barbequed Pheasant Halves Poached Pheasant Breasts Braised Pheasant with Madeira Pheasant Dutch Oven Fricassée James Beard’s Casserole of Quail Nash Buckingham’s Pot Roasted Quail Quail – ‘Highstyle’ at Hobcaw Plantation The Quail Suprême Glazed Split Quail with Ginger Roast Grouse on the Glorious Twelfth Col. Ray Camp’s Grouse Casserole Grouse Ridge Magic Ruffed Grouse Poached with Oyster Stuffing Arizona’s Sky King in the Skillet Dove Casserole Braised Dove at the Villa Ecleto Sesame Dove Breasts The First Thanksgiving Turkey Roll of Jake Stuffed with Venison Sausage Suprêmes of Young Wild Turkey Turkey Tetrazzini Braised Huns Hungarian Partridge the Magyar Way Roast Partridge for the New World Broiled Chukar Wrapped in Prosciutto Band–Tailed Buffet Clay Pigeon Casserole

Ducks, Geese Woodcock and Snipe

Pressed Duck American Style The Double Header Club Scarpia’s Teal Drumsticks, Second Joints and Sighs Yuletide Roast Goose The Goose from Bayou La Fouche Minocqua Hot Dish Roast Goose Breasts with Noodles Audubon’s Woodcock Broiled Woodcock Kites Quintessential Essence of Woodcock Casserole of Wilson Snipe Barnegat Bay Snipe Hunt Coulis of Snipe – DeGuoy Poulet d’Eau Gumbo with Shrimp Uncle Mane’s Coot Gallimaufry Carolina Marsh Hen Pilau Sora Rails in Baked Potato Shells Sandhill Saltimbocca Flying Filet Mignons Gravy Crane with Sausage The Imperial Grand Brawn of Henry VIII Braised Cygnet Breasts

Venison, Antelope and Elk

Venison Chili The Original and Only True Fireside Recipe Blackpowder Trophy Jerky Mossback Venison and Wild Boar Casserole The Cheyenne Club Serves Venison Patties Eggplant Stuffed With Venison Cubes and Pepper The Baron of Blackbuck Antelope Pronghorn Three–Day Roast Sautê of Antelope Medallions Roast Loin of Elk Bugling Carbonado Royal Crown Breakfast Sausage Prospector’s Pan Sausage Mountain Bull Turnovers Salt Mountain Moose Roast Moose Stroganoff Bull Moose Moussaka Kit Carson’s Griddle–Cooked Bison Ribeyes Barbequed Bison in Chili Marinade Comanche Buffalo Rib Roast Cardiff Mountain Big Horn Sheep Stew

Wild Boar, Javelina, Bear and Rabbit

Roast Haunch of Boar King of Prussia Style Morgan’s Russian Boar Stir Fry Wild Boar in Braids With Hunter’s Sauce Javelina Portobello Braised Javelina a la familia Russelli Javelina Tamale Pie Javelina and Wild Hog Scrapple Roast Bear with Gourmet Magazine Marinade Grizzly Stew Dutch Oven Black Bear Hasenpfeffer Shish Kabunny Hunter’s Fireside Rabbit B’rer rabbit, Country Style The Alligator’s Tail – on the fire Fried Fred, the Alligator Patty Butterflied Squirrel Gray Squirrel Cobbler Roast Raccoon Baked Raccoon in Balsamic Vinegar Burl Ives’ Possum Pie with Sweet Potatoes Roast Possum Rattler’s Last Bite Crotalus Frank X. Tolbert Dancing Frog Legs Batter Fried Frog Legs Philadelphia Snapper Soup

FISH

Trout, Walleye, Black Bass and Catfish

Filet of Trout in Brown Butter Sauce Pure Trout Poached Gently in Basil and Lemon Whole Trout in a Blanket Balsamic Walleye with Mushrooms Walleye Roe Grilled Walleye with Salsa Walleye Cakes with Lemon Butter Black Bass Buffet Book of the Black Bass Casserole Charly McTee’s Fried Bass Roundup Big Mouth – Little Board Belzoni Catfish Cakes Pecan Dusted Channel Cats Bayou Chowder with Crab, Sweet Pepper and Whiskey July 4th Salmon Dinner Fried Salmon Curls Cold Cured Salmon Slices Slab Salmon Filet on the Grill Fancy Pike Molded Salad Pike Puffs with Pasta Claypot Musky Poached Steelhead with Watercress Sauce Barbequed Steelhead Slivers Steelhead Steaks in Batter Batter–Fried Bluegills Bream Chips White Bass Fish Pie

Striped Bass, Flounder, Seatrout and Redfish

Poached Striped Bass with Ginger Striped Bass in a Pastry Shell Grilled Striped Bass with Fennel Broiled Flounder Casserole of Stuffed Flounder Filets Crisp Flounder Filets with Rosemary and Almond Meal Flounder Seviche Baked Steaks of Seatrout Spotted Seatrout is Aspic Spotted Seatrout stuffed with crayfish Barbecued Seatrout Poached Redfish with egg and Tabasco Sauce Redfish Corbillon Frontier Ladies’ River Redfish Barracuda Steak and Bake Braised Barracuda Santa Barbara Baked Snook in Caper Cream Mangrove Snook from Cedar Key Habañero Snook Squares Red Grouper Chowder Lyford Cay Grouper Casserole Bluefish Bonne Femme Bluefish Filet au Gratin Cold Buffet of Barbequed Bluefish “Smoke–Broiled” Bluefish Filets Pompano en Papillote Pompano Stuffed with Shrimp Pompano Kites and High Times on Padre Island

Tuna, Sea Bass, Shark and Red Snapper

Japanese Sesame Tuna Tuna Kababs Broiled Tuna Steaks – I.G.F.A. George Washington’s Black Sea Bass Roast Chinatown Sea bass Steamed with Ginger Baked Black Sea Bass The Best Shark Teriyaki Batter Fried Shark Phileda’s Jillatalies Grilled Hammerhead with Herb Butter Roasted Red Snapper with Tomato Cream Sauce Red Snapper Estilo Veracruzano Baked Snapper Pensacola Red Snapper Filets Gratinée Mahi Mahi in Hawaian Butter Barbecued Dorado Islamorada Poached Mahi Mahi Peppered Dorado Broiled Swordfish Steaks Zane Grey Style Hemingway’s BBQ Swordfish Picnic Swordfish Separates Ratatouille Sazerac’s One Skillet Swordfish Hershey’s Harwichport Cod Cakes Subtle California Cod Herter’s French Fried Fish & Chips the hard way Sacred Cod with Potatoes and Eggs Halibut Cheeks Cordon Bleu Roger Williams’ Skillet Roasted halibut with Herbed Butter Halibut Filets with High Teriyaki

Shrimp, Crabs, Clams and Lobsters

Tempura Fried Shrimp Stuffed Colossal Tiger Prawns Shrimp Creole Chesapeake Dressed Crab Dungeness Crab Omelettes Crab Beignets Softshell Crab Sauté with Black Bean Sauce Cherrystone Gratinée Great South Bay Clam Pie Smoked Clam Chip Dip Seafood Stuffed Peppers Lobster a la Riseholme Lobster Stew – New England Style Spiny Lobster Newburg Baby Maine Lobster Tail Thermidor Crawfish Jambalaya Northwest Crayfish Sushi Mark Twain’s Crayfish Gratin Big Easy Crawfish Bisque Scallops with Dill Pesto Sandy’s Bay Scallop Seviche Coquilles Saint–Jacques Open Fire Poached Oysters Oysters John D. Rockefeller Hangtown Oysters – “Fried or Pie’d” Boxed Oyster Casserole Hemingway’s Smothered Conch Flamed Conch Diablo Wooden Boat Conch Fritters Key West Writers Conference Conch Salad

FROM THE WILD KITCHEN

Soups, Stews, Chowders and Terrines

Shark Fin Soup Black Bean Soup from Baranquilla Duck Soup with Chunks of Caneton Caldo Fred Guerra Tomato Bisque with Salmon Dumplings Creamy South Dakota Gamebird Soup Lou Farrelly’s Forever Wild Lake Trout Soup Brunswick Stew – Thomas Jefferson Cioppino Fish Stew – San Francisco Style Nash Buckingham’s Goose Stew Borden’s Oyster Stew Medudo de la Carcel de Cananea Crayfish Bisque Big Woods – Big Fish Stew Yankee Clam Chowder St. Petersburg Fish Chowder Badger Band Marching Chowder Cajun Chowder Jane Grigson’s Scallop Chowder Bahamian Fish Chowder with Tomatoes Deer Run Meatloaf Steelhead Quiche Pheasant Cold Roll Bobwhite in a Basket Turkey Terrine Striped Bass in Aspic Terrine of Boar and Venison Lonesome Dove Pie

Bread, Crackers, Pastry and Pasta

Bannock Bread Burger Buns Sourdough Bread Duck Press Bread Campfire Stick Bread Trencher Loaf Highland Chieftan’s Round Loaf Cornbread Stuffing for Turkey, etc. Oyster Stuffing for Grouse, etc. Crackers for Stilton Cheese Big Sky Hardtack Cheddar Scones GB’s Buttermilk Biscuits Hush Puppies Butter Crackers for Chowder English Muffins from Abingdon Jalapeño Cornbread Pastry for Quiche Pastry for Terrines & Wellingtons Puff Pastry for Covered Pies and Cobblers Pastry for Empañadas and Pasties Hand–Rolled Pasta Dough Baron Rickey’s Smoked Salmon Pasta Sauce Crab Alfredo with Pasta and Black Pepper Bay Scallops with Dill Pesto and Pasta

DOG BISCUITS

Hound Dog Come Backs Labrador Learners Spaniel Sparkers

Sauces, Gravies, Stocks and Marinades

Classic Brown Sauce – Espagnole Hunter’s Sauce Béarnaise Sauce a la Port Isabel Orange Sauce for Ducks and Roast Birds Port Wine Sauce Diplomate Sauce for Poached Fish Rémoulade Sauce from Oleander Road Tartar Sauce by Nat Davis Fish Velouté Sauce with Pan Drippings Col. Gee’s Generous Gravy Old–Time Giblet Gravy Dutch Butter Dressing for Fish and Shellfish Crayfish/Shrimp Butter Tailgate Mayonnaise for Retriever Trials Horseradish Mustard Sauce for Cold Game Meat Veal Stock Same Day Demi–Glaze Game Bird Stock Fish Stock Court Bouillon for Poaching Madeira Aspic for Game Terrines in Pastry Cases Aspic for Cold Fish Buffets Backpackers Dry Marinade “Just Add Beer“ Grillers “Two Hour Flavor“ Marinade for Medallions, Cutlets and Game Meat Tenderizing Long Term Marinade for Senior Beasts and Large Roasts Outdoor Chef’s Seasoned Salt Sweet and Sour Sauce for Woks and Grills Heart of America Barbeque Sauce for Ducks, Coots, Chops and Steaks Fish on the Grill Barbeque Sauce

Hazards of the Wild Kingdom: Cockleburrs in the Wild Salad Resources and Suppliers Index

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