à la Chipolata is a duck cut up, cooked in wine with mushrooms, button onions, chestnuts, and little sausages, and served with them, and the sauce thickened with yolks of eggs.

à la Diable is a roast duck cut up, and served in a sharp sauce with mustard and cayenne.

à Ia Grimod is cut up and served in a sauce of yolks of eggs, butter, lemon juice, and spice, Aiguillettes de canard

à l'Olivia are long slices cut from the breast, masked with a rich tomato sauce, and served with a compote of apples in the centre.

aux oranges are slices cut from the breast dressed in a circle, with a compote of oranges in the centre and orange sauce. Bouchees d la are patties filled with little pieces of

Barras duck in Bigarade sauce with olives.

Brissotins de canard are little moulds of duck forcemeat with a preparation of chopped truffles, mushrooms, and foie gras in white sauce in the centre of each; breadcrumbed and fried. Côtelettes de canard are cutlets made of minced duck,

à la Portugaise breadcrumbed and fried; served with a dressed vegetable and tomato sauce. Escalopes, or Fi/ets, are made with a boned duck, braised, de canard farci covered with forcemeat of fowl, cut in pieces the shape of fillets, and dressed in a crown with a vegetable garnish in the centre.

Filets de canards

à la Bigarade are fillets cut from the breasts of roast ducks, dressed in a circle, and served with Bigarade sauce.

à la Macédoine are served with a vegetable Macedoine in the centre. aux petits pois are served with stewed peas. Rissoles de canard are little round rissoles of duck in

à la Carême brioche paste.

Salmis de canard is a salmis of duck in a brown sauce

à l'Américaine with black currant jelly.

Salmis de cuisses is made with the legs of roast ducks, de canards in a sauce of stock and wine with shallot and mushrooms. Timbale de canard

à la Milanaise is a preparation of minced duck steamed in a mould lined with macaroni, and served in a white sauce with grated cheese. à la Valenicienne is a steamed mould of minced duck, served in an orange sauce, garnished with slices of oranges.

Goose Aiguillettes, Or Filets, D'oie

à la Fermèire are small fillets cut from the breast, dressed in a circle with mushrooms and olives in the centre, and a rich brown sauce with wine. à la Tunis are served with a compote of bananas in the centre, and Bigarade sauce. Capolitade d'oie is goose cut up, and served in Italian sauce, garnished with croûtons. Chaudfroid d'oie is curried, and served cold with

à l'lndienne rice.

Fricassee d'oie is a fricassee of goose, served with a aux pommes puree of apples in the centre of the dish. Quartiers, or are the legs of a roast goose cut in

Cuisses, d'oie a pieces, fried with slices of onion, la Lyonnaise and served with Piquante sauce.

Ragoût d'abatis

à la Bourgeoise are the giblets stewed in stock with mushrooms or herbs.

à l'Orient are stewed giblets, served with savoury rice, and a curry sauce with olives and gherkins.

Goose livers made into foie gras as Foie gras a l'aspic is cut in slices and set in a mould of aspic.

Beignets de foie gras are small pieces of foie gras dipped in batter and fried.

Côtelettes de foie are cutlet shaped pieces, masked gras a la Carita with brown chaudfroid sauce with chopped truffles, and served on an aspic border with a compote of glacé cherries in the centre.

Escalopes de foie are little slices masked with Mayon-gras d la Vierge naise sauce and aspic, decorated with truffle, and served with an iced mayonnaise of walnuts, button mushrooms and celery.

Mousse au foie gras is made of foie gras and truffles cut in dice, with whipped cream and aspic, iced in a mould.

Petits pâtés a la are little patties filled with foie gras Montglas and chopped truffles.