à la Bigarade is a roast wild duck, cut in joints, and served with Bigarade sauce.

à la Cambridge. The joints are coated with a sauce made of hard-boiled yolks of eggs, anchovies, capers and chopped herbs, with oil, vinegar and mustard, and are served cold, garnished with salad and aspic.

à la Muette is served in a rich Salmis sauce with wine and truffles.

aux pommes is served with a purée of apples, and tomato sauce.

en salmis is dressed with Salmis sauce.

Filets de canards sauvages

à la Barras are fillets of wild duck, served on a border, with a ragoût of olives in the centre, and Bigarade sauce.

à l'essence are served in a brown game sauce with port wine.

à la Florida are dressed on a forcemeat border, with a compote of oranges and cranberries in the centre, and a rich game sauce with wine, chopped truffles or mushrooms, and shreds of orange peel.

à la Syrienne are dressed alternately with slices of fried bread spread in a dome shape with the livers with butter, etc.; served with brown game sauce and olives.

au fumel de gibier are served with fumet of game sauce.

Becasses Woodcocks

à la Maréchale are roasted, cut in joints, and served on a puree of potatoes, with a clear game sauce with wine and lemon juice.

à la Moscovite are boned, stuffed with foie gras and braised; cut in slices, masked with brown and white chaudfroid sauce, and dressed in a crown with iced tomatoes in the centre.

à la Viennoise are cut in joints, and served in a rich brown sauce with port wine and currant jelly. Chaudfroid de is roast woodcocks cut in joints, bécasses masked with brown game sauce, and served cold with aspic. Croustade de becasses is a low oval croustade, or shape of

à la Comtesse fried bread, filled with a puree of woodcocks; the fillets dressed on the top alternately with cocks' combs.

Filets de bécasses

à la Lucullus are fillets coated with forcemeat, and served on a border with a thick purée of woodcocks piled in the centre, and game sauce round.

à la Talleyrand are dressed in a crown, with the trail spread on croutons of fried bread of the same size as the fillets. Fumet of game sauce with truffles.

en canape are laid on croûtons of bread and covered with a stuffing of the trail with bacon, etc.; served with a game sauce. Salmis de bécasses is a salmis of woodcocks served in a au chasseur game sauce with wine and mushrooms; the trail spread on croutons, and arranged round the dish.

Various

The following entrees can be made with any game.

The name of the bird used in the preparation of the dishes may be substituted for gibier.

Aspic en Belle Vue is a mould, or little moulds, of alternate layers of game or chicken cream and of aspic; decorated with egg, etc., and served with a salad or mayonnaise.

Blanquette de gibier is composed of small pieces of aux champignons game in a white sauce with mushrooms.

Bouchées de gibier are little patties of game.

Boudins a la Chas- are little moulds of minced game, or seur game forcemeat, served in a game sauce with mushrooms.

Cassolettes de riz are patties of rice, breadcrumbed and fried; filled with forcemeat or croquette preparation.

Creme de gibier is a puree of game, steamed in a mould, or in several small moulds. As Petites crèmes a la Moderne, they are served in a white sauce with chopped truffles.

Fritot a l'Ecossaise are Scotch fritters of minced game with mushrooms, etc., dipped in batter and fried.

Kromeskis à la are made with pieces of any kind of Russe forcemeat or croquette preparation, wrapped in slices of bacon, dipped in batter, and fried. A la Nemours, a coating of a puree of mushrooms is substituted for the slices of bacon.

Mayonnaisede gibier is a mayonnaise of game, garnished a l'aspic with aspic.

Mousse de gibier is a very light souffle' mixture of game steamed in a mould, and served with game sauce. It may also be iced.

Oliveau de gibier is minced game with bacon, breadcrumbs and eggs, baked in moulds, and served with Richelieu or Périgueux sauce.

Petits pates a la are patties filled with puree of game. purée de gibier

Quenelles a la Chas- are quenelles of game, served in a seur white sauce with mushrooms or truffles.

Ragout a la Gitana is a highly seasoned stew of various sorts of game, with bacon and vegetables.

Ravioles a la Napo- are little pieces of chicken or litaine game forcemeat wrapped in paste, arranged in a circle with alternate slices of Parmesan cheese; baked, and served with brown sauce.

Salmis de Chasseur is a salmis of any kind of game, served in a game sauce.

Timbale à la is Milanaise garnish in a shell of

Milanaise paste. Another dish of the same name is composed of a preparation of minced game or chicken, steamed in a mould lined with macaroni.

Timbaies de semoule are small cases made of semolina, an chasseur breadcrumbed and fried, filled with forcemeat of game and puree of mushrooms.

Timbales of pastry may be filled with any of the garnishes given at the end of the book, and are named accordingly.

Game is also dressed in a croustade, or raised pie, in souffle's, iced souffle's, chaudfroids, etc.