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Entrées: Timbale

Timbale de Nouilles is a mould lined with paste, filled with German paste, minced chicken, grated cheese, etc.

Timbale à la Champenoise is filled with minced chicken, anchovies, gherkins, truffles, etc., with white sauce and wine.

Foie gras à l'aspic is a mould of aspic with pieces of foie gras in it.

Foie gras can also be dressed with truffles in little patties, as Petits pâtés à la Montglas; or larded with pieces of truffle, braised, and served with truffle sauce as Foie gras à la Périgueux.

DUCKS.

Filets de canetons aux petits pois are fillets of roast ducks dressed in a circle, with stewed peas in the centre. À la Macédoine, they are served with a vegetable Macédoine; à la Bigarade, with Bigarade sauce.

Filets de caneton farcis. A boned duck covered with forcemeat of fowl, cut in pieces the shape of fillets, and dressed in a crown with a vegetable garnish in the centre.

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

Aiguillettes de canetons aux oranges are slices cut from the breast, dressed in a circle with a compote of oranges in the centre, and orange sauce.