Poultry & Game
A B C D E F G H I J K L M O P Q R S T V W Y
A
B
- Barding
- Beans, French, to Stew
- Bechamel, or French White Sauce
- BECHAMEL, OR FRENCH WHITE SAUCE (another way)
- Blackcock, Stewed
- Burdwan, Indian
C
- CANNELONS (a la Poulette)
- Canvas-Back Ducks, Roasted
- CAPON (a la Casserole)
- Capon Cream
- Capon, Boiled
- Capon, Roast
- Capon, Roasted, with Cream Stuffing
- Capon, Roasted, with Truffles
- Capon, Stewed
- CAPON, STEWED (a la Francaise)
- Capon, Stuffed with Chestnuts
- Capon, to Truss for Boiling
- Chestnut Forcemeat for Roast Fowl
- CHICKEN (a l'Estragon)
- CHICKEN (a la Chasseur)
- CHICKEN (a la Marengo)
- CHICKEN (a la Reine)
- CHICKEN (a la Sainte Menehould)
- CHICKEN (aux Fines Herbes)
- CHICKEN (en Casserole)
- CHICKEN (en Matelote)
- Chicken and Ham Pie
- Chicken and Ham Sandwiches
- Chicken and Ham, to Pot
- Chicken and Macaroni
- Chicken and Macaroni Pudding
- Chicken and Rice Pudding
- Chicken and Sweetbread Pie
- CHICKEN AND TONGUE WITH CAULIFLOWERS (a handsome supper dish)
- Chicken Broth
- Chicken Cutlets
- CHICKEN CUTLETS (French method)
- Chicken Fritters
- Chicken in Peas
- Chicken Kromeskies
- Chicken Patties
- Chicken Pie
- Chicken Pilau
- Chicken Rissoles
- Chicken Salad, Plain
- Chicken Salad, Rich
- Chicken Soup, Delicate
- Chicken, Baked, in Rice
- Chicken, Boiled
- CHICKEN, BROILED (with Mushroom Sauce)
- Chicken, Curried
- CHICKEN, CURRIED (another way)
- Chicken, Fricasseed
- Chicken, Fried
- CHICKEN, FRIED (another way)
- Chicken, Marinaded
- Chicken, Minced
- Chicken, Mushroom Sauce For
- CHICKEN, PANADA (Invalid Cookery)
- Chicken, Pilaff Of
- Chicken, Potted
- Chicken, Roast
- CHICKEN, ROAST (another way)
- Chicken, Sauce for Roast
- Chicken, Scalloped
- Chicken, The
- COTTAGE SOUP (another way)
- CROQUETTES (au Financiere)
- Croquettes of Fowl
- Cucumber Ketchup
- Curry Pimento
- Curry, Calcutta
- Curry, Malay
- Cygnet, to Roast
D
- Devil, Dry
- Devil, Wet
- DUCK (a I'Italienne)
- DUCK (a la Francaise)
- DUCK (a la Mode)
- DUCK (a la Portugaise)
- Duck Pie
- Duck, Boiled
- Duck, Braised, with Turnips
- DUCK, DEVILLED (a la Francaise)
- Duck, Hashed
- Duck, Roast
- Duck, Roast, to Carve
- Duck, Salmi Of
- Duck, Stuffed
- Duck, Wild, Hashed
- Duck, Wild, Ragout Of
- Duck, Wild, Roast
- Duck, Wild, with Port Wine
- Duck, with Olives
- Duck-Giblet Soup
E
F
- Fawn, Hashed
- Fawn, Roasted
- Fieldfare Pasties
- Fieldfares, Roasted
- Figs, Stewed
- Foie Gras
- Forcemat for Pheasant
- Forcemeat for Cold Pasties
- Forcemeat for Game
- Forcemeat for Hare
- Forcemeat for Turkey (roast)
- Forcemeat of Game
- Forcemeat of Onion
- Fowl
- FOWL (a la Bechamel)
- FOWL (a la Carlsford, entree)
- FOWL (a la Franoise)
- FOWL (a la Hollandaise)
- FOWL (a la Marengo)
- FOWL (a la Milanese)
- FOWL (a la Remoulade)
- FOWL (a la Tartare)
- Fowl Cutlets
- FOWL FILLETS (au Supreme)
- FOWL JELLY (in cakes)
- Fowl Liver, Garnish
- Fowl Pie, Mock Strasburg
- Fowl Soup
- Fowl, Boiled
- Fowl, Braised, with Tomatoes
- Fowl, Broiled, with Mushroom Sauce
- Fowl, Croquettes Of
- Fowl, Curried
- FOWL, CURRIED (a l'Indienne)
- FOWL, CURRIED (another way)
- Fowl, En Casserole
- Fowl, Fricasseed
- Fowl, Fried
- FOWL, FRIED (a la Malabar)
- Fowl, Galantine Of
- Fowl, Guinea, to Roast
- Fowl, Hashed
- Fowl, Marinaded
- Fowl, Mayonnaise Of
- FOWL, MINCED (a la Bechamel)
- Fowl, Minced, with Mushrooms
- Fowl, Potted
- Fowl, Ragout Of
- Fowl, Rissoles Of
- Fowl, Roast
- Fowl, Salmi Of
- Fowl, Sausages Of
- Fowl, to Boil
- Fowl, to Bone, Without Opening It
- Fowl, to Hash
- FOWL, TO ROAST (German method)
- Fowl, to Stew
- Fowl, to Truss (boiled)
- Fowl, to Truss (roast)
- Fowl, Veal, or Rabbit Curry
- Fowl, with Ham, Potted
- Fowl, with Macaroni
- Fowl, with Peas
- Fowl. Broiled
- Friar's Chicken Soup
- Fricassee Chaudfroid
G
- Galantine of Pigeons
- Game
- Game and Macaroni Pie
- Game in Aspic Jelly
- GAME PANADA (Invalid Cookery)
- Game Patties
- Game Pie (hunting)
- Game Pie for Christmas
- Game Pie, English
- Game Sausages
- Game Stock
- Game Toast
- GAME, BLACK (a la Royale)
- Game, Essence Of
- Game, Hashed
- Game, Hashed (venison)
- Game, Perigord Pie
- Game, Puree Of
- Game, Rissoles Of
- Game, Salmi Of
- Game, Sauce For
- Game, to Keep from Tainting
- Game, to Remove Taint From
- Garnish, Fowls' Livers For
- Gateau of Hare
- Giblet Pie
- GIBLET PIE (another way)
- Giblet Soup
- Giblets, to Stew
- GOOSE (a l'Arlesienne)
- GOOSE (a la Daube)
- Goose Hams
- Goose in Jelly, or Duck in Jelly
- Goose Pie
- GOOSE PIE (another way)
- GOOSE STUFFING (to deprive of offensive odour)
- Goose Stuffing, Apple
- Goose, Boiled
- Goose, Bonne Bouche For
- GOOSE, BRAISED (a la Jardiniere)
- Goose, Cold, to Hash
- GOOSE, GRAVY FOR (another way)
- Goose, Green, Dressing A
- Goose, Grilled
- Goose, How to Choose
- Goose, Marinaded
- Goose, Roast
- Goose, Roast, to Carve
- Goose, to Boil
- Goose, to Braise
- Goose, to Truss, for Roasting
- Gooseberries, Dried, for Winter Dessert
- Gratin
- Gravy Made Without Meat, for Fowls
- Gravy, to Make Mutton Like Venison
- Grouse
- GROUSE (a la Financiere)
- Grouse Cutlets
- Grouse Pie
- GROUSE PIE (Scotch fashion)
- Grouse Salad
- Grouse Soup
- GROUSE SOUP (another way)
- Grouse, Carving Of
- Grouse, Roast
- Grouse, Salmi Of
- Grouse, to Hash
- Grouse, to Pot
- Guinea-Fowl
- Guinea-Fowl Soup
- Guinea-Fowl, to Roast
H
- Ham and Fowl, Potted
- HARE (en Daube)
- Hare Cakes
- Hare Collops
- HARE PASTY (a German recipe)
- HARE PATE (en Terrine)
- Hare Pepper
- Hare Pie
- Hare Pie, Raised
- Hare Ragout
- HARE SCALLOPS (French)
- Hare Soup
- HARE SOUP (a richer way)
- HARE SOUP (made from the remains of jugged Hare)
- Hare, Baked
- HARE, BARON OF (a German recipe)
- Hare, Batter for Basting
- Hare, Boned
- Hare, Braised
- Hare, Broiled
- Hare, Civet Of
- Hare, Fillets Of
- Hare, Forcemeat For
- HARE, GATEAU OF (made with cold dressed Hare)
- Hare, Haricot Of
- Hare, Hashed
- HARE, HASHED (another way)
- Hare, Jugged
- HARE, JUGGED (Yorkshire mode)
- Hare, Larded
- Hare, Pickled
- Hare, Potted
- HARE, POTTED (from cold meat)
- Hare, Puree Of
- Hare, Roast
- HARE, ROAST (another way)
- Hare, Roast, to Carve
- Hare, Stewed
- Heart, Bullock's
- Heart, Bullock's, Stewed
- Hunter's Salmi
- Hunter's Soup
I
- Indian Burdwan
- Indian Curry
- Indian Pilau, Plain
- Indian Pooloot
- Irish Sandwiches
- ITALIAN SALAD (another way)
J
K
L
- Landrail, or Corn-Crake, to Roast
- Lemon and Liver Sauce for Fowls
- Lemon Sauce, for Fowls, White
- Leveret, Braised
- Leveret, Roasted
- Liver and Parsley Sauce
- Liver, Fat Ragout Of
M
- MACARONI (en Timbale)
- Macaroni Pudding, Parisian
- Macaroni, Croquettes Of
- Malabar Curry
- Meat Croquettes
- Meat Rissoles, English
- Milanese Ragout
- Mince for Patties
- Moor Came, Roasted
- Moor Game Soup
- Mousse of Fowl
- Mullagatawny Soup, Rabbit
- Mutton, Loin of, Cooked Like Venison
O
P
- PANADA, CHICKEN (Invalid Cookery)
- Partridge Salad
- PARTRIDGE, BOILED (Invalid Cookery)
- Partridge, Souffle Of
- Partridges
- PARTRIDGES, BAKED (a I'Italienne)
- PARTRIDGES, BRAISED (a la Bearnaise)
- PARTRIDGES, BRAISED (a la Reine)
- Partridges, Braised, with Cabbage
- Partridges, Braised, with Celery Sauce
- Partridges, Braised, with Mushrooms
- Partridges, Braised, with Truffles
- Partridges, Broiled
- PARTRIDGES, BROILED (another way)
- Partridges, Choosing
- Partridges, Mayonnaise Of
- Partridges, Pie Of
- PARTRIDGES, PIE OF (another way)
- Partridges, Pie of, Hunter's
- Partridges, Potted
- PARTRIDGES, POTTED (another way)
- Partridges, Pudding Of
- Partridges, Red-Legged
- Partridges, Roast
- PARTRIDGES, ROAST (a German recipe)
- Partridges, Roast, to Carve
- PARTRIDGES, SALMI OF (a la Chasseur)
- PARTRIDGES, SALMI OF (a la Francaise)
- PARTRIDGES, SALMI OF (another way)
- Partridges, Salmi of, Cold
- Partridges, Soup Of
- Partridges, Stewed
- Partridges, Stewed, with Cabbage
- Pate De Gibier, or Game Pate, Superlative
- Peafowl
- Peafowl, Trussed
- PECTORAL BROTH (Invalid Cookery)
- Pepper Pot, West Indian
- Pheasant
- PHEASANT (a la Bonne Femme)
- Pheasant and Macaroni
- Pheasant Cutlets
- Pheasant Soup
- Pheasant, Boiled
- PHEASANT, BOUDINS OF (a la Richelieu)
- Pheasant, Braised, and Rump Steak
- Pheasant, Broiled
- Pheasant, Curried
- Pheasant, Fillets Of
- Pheasant, Flavour Of
- Pheasant, Hashed
- Pheasant, Potted
- PHEASANT, POTTED (another way)
- Pheasant, Roast
- Pheasant, Roast, to Carve
- Pheasant, Salmi Of
- Pheasant, Stewed
- Pheasant, Stewed, with Cabbage
- Pheasant, Stuffed and Roasted
- Pheasant, Trussed
- Pies, Christmas
- Pig, Sucking, Roast
- Pigeon
- PIGEON PIE (a I'Anglaise)
- Pigeon Pie, Raised
- Pigeon Pudding
- Pigeon Soup
- Pigeon, Puree Of
- PIGEONS (a la Veronese)
- PIGEONS (en Matelote)
- PIGEONS (en Papillotes)
- PIGEONS (en Surprise)
- Pigeons in a Mould of Jelly
- Pigeons, Braised, with Mushrooms, Etc
- Pigeons, Broiled
- PIGEONS, BROILED (another way)
- Pigeons, Compote Of
- Pigeons, Curry Of
- Pigeons, Cutlets Of
- Pigeons, Fricandeau Of
- Pigeons, Fricassee Of
- Pigeons, Fricasseed, Brown
- Pigeons, Fried
- Pigeons, Jugged
- Pigeons, Piquant
- Pigeons, Pupton Of
- Pigeons, Ragout Of
- Pigeons, Roast
- PIGEONS, ROAST (another way)
- Pigeons, Served with Water-Cress
- Pigeons, Stewed
- PIGEONS, STEWED (another way)
- Pigeons, Stewed, with Asparagus
- Pigeons, Stewed, with Cabbage
- Pigeons, Stewed, with Green Peas
- PIGEONS, STEWED, WITH GREEN PEAS (another way)
- Pigeons, Stewed, with Mushrooms
- Pigeons, Stuffed and Roasted
- Pigeons, Stuffed and Stewed
- Pigeons, Trussed
- Pigeons, with Rice and Parmesan
- Pilau
- Pilau of Fowl
- Pilau, Chicken
- Pilau, Indian
- Pintail, or Sea Pheasant
- Plover
- Plover, Golden, Roasted
- Plovers, Choosing Of
- Poele
- Pork, Chine Of
- Pot Pie, Chicken
- Pot-Au-Feu, Au Bain-Marie
- POT-AU-FEU, HOUSEHOLD (a restorative broth)
- POTATOES, FRIED (another way)
- Poularde, with Rice
- POULET (a la Marengo)
- Poulet Blanc
- Poulet En Casserole
- Poulet En Cotelettes
- Poultry
- Poultry, a La Tartare
- Poultry, Boiled, Remarks On
- Poultry, for the Sick
- Poultry, Hashed
- Poultry, Ragout Of
- POULTRY, RAGOUT OF (another way)
- Poultry, Roasted
- Prairie Hens
- Ptarmigan
- Ptarmigan, Roasted
- Puffin
Q
- Quail, The
- Quails, Compote Of
- Quails, Galantine Of
- Quails, in Aspic
- Quails, Salmi Of
- Quails, Trussing Of
- Queen's Soup, or Potage a La Reine
- Quenelles as a Garnish for Poultry
- Quenelles of Game
- QUENELLES OF GAME (another way)
- Quenelles of Grouse
- Quenelles of Rabbit
- Quenelles, Ragout Of
R
- Rabbit
- RABBIT (a la Juliette)
- RABBIT (a la Minute)
- RABBIT (a la Poulette)
- RABBIT (a la Tartare)
- RABBIT (Venetian way)
- Rabbit Barbecued
- RABBIT CAKE (a breakfast, luncheon, or supper dish)
- Rabbit Cutlets
- Rabbit En Papillotes
- Rabbit Klosse
- Rabbit Pate
- RABBIT PATE (a la Provencale)
- Rabbit Patties
- Rabbit Pie
- Rabbit Pie, Plain
- RABBIT PIE, PLAIN (another way)
- Rabbit Pie, Raised
- Rabbit Pie, Superior
- Rabbit Pudding
- RABBIT PUDDING (another way)
- Rabbit Salad
- Rabbit Salad, Simple
- Rabbit Sausages
- Rabbit Sausages, Made from Cooked Rabbit
- Rabbit Soup
- Rabbit Soup, Superior
- Rabbit, Baked
- RABBIT, BAKED (another way)
- Rabbit, Baked, and Macaroni
- Rabbit, Baked, with Rice
- Rabbit, Boiled
- Rabbit, Boiled, and Onions
- Rabbit, Boiled, to Carve
- Rabbit, Boudins Of
- RABBIT, BOUDINS OF (a la Reine)
- RABBIT, BROILED (a la Maintenon)
- Rabbit, Civet Of
- RABBIT, CROQUETTES (M. Ude's way)
- Rabbit, Croquettes Of
- Rabbit, Curried
- Rabbit, Fillet Of
- Rabbit, Fricandeau Of
- Rabbit, Fricasseed
- Rabbit, Fricasseed, Brown
- Rabbit, Fricasseed, White
- RABBIT, FRICASSEED, WHITE (another and a superior way)
- Rabbit, Fried
- RABBIT, FRIED (another way)
- RABBIT, GALANTINE OF (a breakfast, luncheon, or supper dish)
- Rabbit, Hashed
- Rabbit, How to Choose A
- Rabbit, Jugged
- Rabbit, Larded
- Rabbit, Marinaded and Baked
- Rabbit, Marinaded and Fried
- Rabbit, Minced
- RABBIT, MINCED (another way)
- RABBIT, MINCED (M. Ude's recipe)
- Rabbit, Pilau Of
- Rabbit, Piquant
- Rabbit, Potted
- RABBIT, POTTED (another way)
- Rabbit, Pupton Of
- Rabbit, Quenelles Of
- RABBIT, QUENELLES OF (another way)
- RABBIT, RAGOUT OF (another way)
- Rabbit, Roast
- RABBIT, ROAST (Dr. Kitchener's recipe)
- Rabbit, Roast, Plain
- Rabbit, Roast, to Carve
- Rabbit, Sauces For
- Rabbit, Scallops Of
- Rabbit, Smothered with Onions
- Rabbit, Spanish Way of Cooking
- Rabbit, Stewed
- Rabbit, Stewed Whole
- Rabbit, Stuffed and Stewed
- Rabbit, Tinned
- Rabbit, to Truss
- Rabbit, Turban Of
- Rabbit, with Cucumber
- Rabbit, with Curry
- Rabbit, with Herbs
- Rabbit, with Jerusalem Artichokes
- Rabbits, Giblottes Of
- Raised Pies
- Ratafia, Gooseberry
- RAVIOLI, ITALIAN (another way)
- Red Deer Venison
- Regent's Soup
- Rennet
- Rennet, Gallino
- Ricardo Sauce for Game, Etc
- RICE (a la Lucknow)
- RICE (a la Tremain)
- Rice and Chicken
- RICE AND CHICKEN (a la Creole)
- RICE AND CHICKEN (another way)
- Rice Paste for Savoury Dishes
- RICE PIE (another way)
- Rice Soup, Royal
- RISSOLES (a la Pompadour)
- Roll, Forced
- Rolls, Meat
- Roman Sauce
- Rombo or Fowl in Salad Sauce
- Roti De Pauvre Homme
- Royal Sauce for Turkeys and Fowls
S
- Sage and Thyme
- SALMAGUNDI (another way)
- Salmi
- Salmi of Partridges, with Truffles
- Salmi Sauce
- SALMI SAUCE (another way)
- SALMI, COLD (for suppers, etc.)
- Salmi, Hunter's
- Salmi, Plain
- SHEEP'S HEARTS (another way)
- Singe, To
- Snipe
- Snipes, Choosing Of
- Snipes, Pudding Of
- Snipes, Superlative
- SOUFFLE, POULETS (a la Creme)
- Spanish Sauce, with Game
- Stock, Game
- Strasburg Goose
- Stuffing, Alexandre Dumas'
- Supreme Sauce
- Sweet Sauce, for Venison
T
- Teal
- Teal, Roasted
- Tongue Soup
- Turkey
- Turkey Giblets, Fricasseed
- Turkey Poult, Cold, to Re-Cook
- Turkey Poult, to Roast
- Turkey Rissoles
- TURKEY SALAD (American)
- Turkey Soup, Economical
- Turkey Soup, Superior
- Turkey, Blanquette Of
- Turkey, Boiled
- Turkey, Boiled, and Stuffed with Tongue
- Turkey, Braised
- Turkey, Carving Of
- Turkey, Choosing Of
- Turkey, Cold, to Fry
- Turkey, Cooked, to Eat Cold
- Turkey, Devil of, Dry
- Turkey, Fillets Of
- Turkey, Fricassee Of
- Turkey, Galantine Of
- Turkey, Grilled
- Turkey, Marinaded and Broiled
- Turkey, Mashed
- Turkey, Minced
- Turkey, Old, the Best Way of Dressing
- Turkey, Plucking Of
- Turkey, Potted
- TURKEY, POTTED (another way)
- Turkey, Pulled
- Turkey, Roast
- TURKEY, ROAST (another way)
- Turkey, Rolled
- Turkey, Stewed
- Turkey, Stuffed with Chicken
- Turkey, Stuffed with Sausage-Meat
- Turkey, Truffled
- Turkey, Truffled Economically
- Turkey, Truffled, with Perigueux Sauce
- TURKEY, TRUSSING AND CARVING OF (Dr. Kitchener's observations)
- Turkey, with Celery Sauce
- Turkey, with Chipolata Garnish
- Turkey, with Foie Gras
- Turkey, with Truffles
- Turkish Pilau
- Turnips, for Garnish
V
- Veal and Fowl, Blanching Of
- VEAL, BREAST OF (a la Marengo)
- VEAL, FILLET OF, BOILED (another way)
- Veal, Minced, with Fowl
- Veloute Sauce
- Veloute Sauce, or White Cullis
- Venison
- Venison and Hare Pie
- Venison Collops
- Venison Collops, Minced
- Venison Collops, Scotch
- Venison Cutlets, Broiled
- Venison Olives
- Venison Pasty
- Venison Pasty, Pastry For
- Venison Pasty, to Keep for Some Time
- Venison Pudding
- Venison Soup
- Venison Soup, Brown
- Venison Steaks, Broiled
- Venison Steaks, Fried
- Venison, Breast of, Stewed
- Venison, Choosing Of
- Venison, Cold, Stewed
- Venison, Gravy For
- VENISON, GRAVY FOR (another way)
- Venison, Hashed
- VENISON, HASHED (another way)
- Venison, Haunch Of
- VENISON, HAUNCH OF (M. Ude's recipe)
- Venison, Haunch of, to Carve
- Venison, Jugged
- Venison, Marinaded and Baked
- Venison, Neck of, to Roast
- Venison, Oxford John Of
- Venison, Potted
- VENISON, POTTED (another way)
- Venison, Red Deer
- VENISON, ROAST (a German recipe)
- VENISON, SADDLE OF, CRUSTED (a German recipe)
- Venison, Sauces For
- Venison, Shoulder of, Marinaded
- Venison, Shoulder of, Roast
- Venison, Smoked
- Venison, Stewed
- Venison, Wholesomeness Of
- Vermicelli, with Boiled Chicken
- Volaille, Puree De
W
- Wafers, Dutch
- WHITE BECHAMEL SAUCE (economical and good)
- WHITE PUDDINGS (another way)
- WHITE SOUP (a la Reine)
- White Soup, Economical
- White Soup, Portable
- WILD BOAR'S HEAD (superlative recipe)
- Wild Duck
- WILD DUCK (a la Chasseur)
- WILD DUCK (American fashion)
- Wild Duck, Fillets Of
- Wild Duck, Fillets of, with Olives or Celery
- Wild Duck, Fillets of, with Poivrade Sauce
- Wild Duck, Fillets of, with Truffles
- WILD DUCK, FILLETS OF, WITH TRUFFLES (another way)
- Wild Duck, Hashed
- Wild Duck, Roast
- WILD DUCK, ROAST (Polish fashion)
- Wild Duck, Stuffing For
- Wild Duck, with Oranges
- WILD FOWL (Hunter's fashion)
- Wild Fowl, Fillets of, with Bigarade Sauce
- Wild Fowl, Plucking Of
- Wild Fowl, Roast
- Wild Fowl, Salmi Of
- Windsor Pies of Meat, Poultry, or Game
- Wood Pigeons
- Woodcock
- WOODCOCK (a la Lucullus)
- WOODCOCK (a la Perigueux)
- WOODCOCK (Sportsman's fashion)
- WOODCOCK PIE (to be eaten cold)
- Woodcock Pudding
- WOODCOCK PUREE (for patties, croustades, etc.)
- Woodcock Raised Pie, Cold
- Woodcock Raised Pie, Hot
- Woodcock, Chaud Froid Of
- Woodcock, Devilled
- Woodcock, Fillets Of
- WOODCOCK, FILLETS OF (a la Talleyrand)
- Woodcock, Fillets of, with Truffle Puree
- Woodcock, Gravy For
- Woodcock, Potted
- WOODCOCK, POTTED (another way)
- Woodcock, Roast
- WOODCOCK, ROAST (another way)
- Woodcock, Salmi Of
- WOODCOCK, SALMI OF (a la Lucullus)
- Woodcock, Stuffed
- Woodcock, Stuffed and Roasted
- Woodcock, Surprised
- WOODCOCK, TERRINE OF (M. Dubois' recipe)