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Entrées: Chipolata

Abatis de dinde à la Chipolata are the giblets stewed and served with Chipolata garnish.

PIGEONS.

Fillets of Pigeons are served as- Filets de pigeons à la Duxelle-coated with Duxelle sauce, breadcrumbed and fried; served with Provençale sauce and mushrooms. à la Parisienne-spread with forcemeat, breadcrumbed and fried; dressed on fried croûtons of bread, with a brown purée of cucumbers in the centre. Served with brown sauce and a Macedoine garnish, they are called à la Duchesse. à la Moderne--coated with liver forcemeat, breadcrumbed and fried; served with tomato sauce and dressed spinach.