Ducks Canards, Or Canetons

à l'Andalouse are boned, stuffed with sausage meat and braised; served with slices of tomatoes and artichoke bottoms.

Canards, or Canetons

à la Chartres are roasted, and served in a rich brown gravy, with turnips cut in olive shapes and glazed.

à l'Espagnole are braised with vegetables, oil and garlic, and served in a brown sauce with olives.

à la Mancelle are braised, and served with chestnuts.

à la Nivernaise are braised, and served with a puree of turnips.

à la Provence are stewed, and served with mushrooms and olives.

à la Rouennaise are stuffed and roasted, and served in a brown mushroom sauce, garnished with slices of lemon and watercress.

à la St. Michel are braised in wine and broth, and served in the sauce with mushrooms.

à la Seville are roasted, and served with orange sauce.

à purée verte are stewed, and covered with a puree of green peas.

au Père Douillet are braised in wine and stock, and served in the sauce.

au vert pré are stewed with green herbs.

aux champignons are braised, and served with mushrooms; aux olives, with olives.

en surprise the breasts are cut out, minced, and put back again with a highly seasoned brown sauce; sprinkled with breadcrumbs and browned. They are also roasted and served au céleri, aux choux, aux - navets, or aux petits pois, with stewed celery, cabbages, turnips, or peas.

Goose Oie

à l'Arlesienne is stuffed with onions, truffles, chestnuts, etc., braised in mirepoix, and served in tomato sauce.

Oie

à la Chipolata is braised, and served with Chipolata sausages.

à la Dauphine is stuffed with chestnuts, etc., braised, and served in brown sauce with orange juice and shreds of the peel.

à la Mount Vernon is roasted, and served with baked apples, and brown sauce with currant jelly.

à l'orange is served with slices of oranges and orange sauce.

à la Portugaise is stuffed with slices of Portugal onions, etc., roasted, and served with stewed Portugal onions and a brown sauce.

à la puree d'oseille is served with sorrel sauce.

à la Royale is boned, stuffed and braised, and served in a brown sauce with anchovy and port wine.

braisée a la Jar- is braised, and served with brown dinière sauce and Jardinière garnish.

en daube is stuffed and braised, and is served cold covered with the sauce. farcie aux mar- is stuffed with the liver, chestnuts, rons etc., and roasted.

rotie is roasted, and served with apple sauce in a sauce-boat. Casserole aux is a giblet pudding, or stew, dressed abatis in a casserole dish.

Pâté aux abatis d'oie is giblet pie.

Guinea Fowl Pintade

à l'Allemande is larded, braised, and served in

Poivrade sauce with stewed prunes.

à la Forestiere is roasted, covered with watercress and small salad, and served with gravy and broiled mushrooms