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Entrées: Salmis

The legs of roast ducks, in a sauce of stock and wine with shallots, etc., are served as Salmis de cuisses de canetons.

Salmis de caneton à l'Américaine is a salmis of duck in a brown sauce with black currant jelly.

Côtelettes de canetons à la Portugaise are cutlets made of minced duck, breadcrumbed and fried; served with a dressed vegetable and tomato sauce.

Rissoles de caneton à la Carême are little round rissoles of duck in brioche paste.

Timbale de caneton à la Valencienne is a steamed mould of minced duck, served in an orange sauce, garnished with slices of oranges. A la Milanaise, it is steamed in a mould lined with macaroni, and is served in a white sauce with grated cheese.

ENTRÉES.

GOOSE.

The legs of a roast goose are cut in pieces, fried with slices of onion, and served with Piquante sauce as Quartiers, or cuisses, d'oie à la Lyonnaise. Fricassée d'oie aux pommes is a fricassee of goose, served with a purée of apples in the centre.

Chaudfroid d'oie à l'Indienne is curried goose, served cold with rice.

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

TURKEY.

The pinions of a Turkey as- Ailerons de dindon, or dinde, à la purée de céleris are boned, and served in a circle with a purée of celery in the centre. à la Ste. Ménehould are boiled in stock with wine, etc., coated with the sauce, breadcrumbed and broiled.

Escalopes de dinde en blanquette, or Blanquette de dinde, are slices cut from the breast of a roast turkey, served in white sauce with cream, etc. With the addition of slices of ham, it is called au jambon. Dressed with chestnuts, it is called à la Mancelle; or garnished with poached eggs, à la Reine.

Suprême de dinde à la Victoria. Little slices served in Suprême sauce, garnished with poached eggs and croûtes of fried bread.