Pintade

à la Piénontaise is larded and braised, and served in game sauce with slices of truffles.

à la Reine is braised, and served in a tomato sauce with chopped mushrooms, shallots and parsley, garnished with crayfish.

à la Russe has a slice cut in the breast and stuffing inserted, and is roasted, and served with brown sauce.

à la Staël is roasted, sprinkled with flour, giving it a white crust, and is served with a highly seasoned white sauce.

à la Tartare is split and broiled, and served with watercress and Tartare sauce.

à la Victoria is stuffed, larded and braised, and served in a brown sauce with olives.

Pigeons - Pigeons

à l'Algérienne are stewed, and served with French plums. à la Crapaudine are breadcrumbed and broiled, and served with Piquante sauce. à la Cuillère are braised in stock with bacon, vegetables and herbs, served with

Hollandaise sauce, and garnished with crayfish. à l'Egyptienne are stuffed with dates, roasted, and served in a rich gravy with

Madeira. à la Merveilleuse, are stewed, and served in a rich or en ragout white sauce with mushrooms and d'érevisses crayfish.

à la, Nivernaise are stewed, and served with mashed turnips. à la Princesse are stuffed with foie gras and mushrooms, stewed, and served with

0Espagnole sauce.

Pigeons

à la St. Germain, are stuffed, and stewed with green or aux petits pois peas. aux cerises are served with a compote of cherries. en compbte are stewed in stock, with bacon, mushrooms, onions, etc, and served in the sauce. Pâté chaud de is a hot pigeon pie pigeons Pâte de pigeons à is a pigeon pie with collops of beef l'Anglaise steak.

Turkey - Dinde

à la Chipolata is stuffed with sausage meat and chestnuts, roasted, and served with Chipolata garnish.

à la Marquise is stuffed with forcemeat and oysters, boiled, and served in oyster sauce.

à la Provençale is stuffed with onions, breadcrumbs, etc, roasted, and served with truffle or tomato sauce.

à la purée de céleris is boiled, and served with celery sauce and slices of fried bacon.

à la Régence is larded, braised, and served with

Financière garnish.

à la St. James is stuffed with sausage meat and roasted. It has a brown sauce, and is served with currant jelly.

à la Sultane. The breast-bone removed, it is larded, roasted and glazed; served in a brown sauce, with sausages, balls of stuffing and tomatoes.

à la York. The legs are cut off, it is boned and stuffed with forcemeat and a tongue; braised, and served with white sauce and vegetables.

Dinde aux matrons is boiled, and served with chestnut sauce.

rôtie is roasted, and garnished with sausages.

rôtie parfaite is stuffed with sausage meat, chestnuts and truffles, and roasted.

truffée is stuffed with forcemeat and truffles, roasted, and served with gravy and chopped truffles. Dindonneau à la is a young turkey, roasted, and served

Duchesse with a puree of cucumbers, garnished with quenelles, small pieces of tongue and French beans. Galantine de dinde is a braised galantine of turkey; it is served cold. Aux foies gras, it has fat livers of geese or fowls added to the forcemeat.