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Removes or Releves: Chipolata-served

Oie rôtie is a roast goose, served with apple sauce in a sauce-boat. à la Mount Vernon is served with baked apples, and brown sauce with currant jelly. braisée à la Jardinière is braised, and served with brown sauce and Jardinière garnish. à la Chipolata-served with Chipolata sausages. à la purée d'oseille-served with Sorrel sauce. à l'orange-with slices of oranges and orange sauce. rôtie, farcie de marrons-stuffed with the liver, chestnuts, etc., and roasted. à la Portugaise-stuffed with slices of Portugal onions, etc., roasted, and served with stewed Portugal onions and a brown sauce. à l'Arlesienne-stuffed with onions, truffles, chestnuts, etc., braised in mirepoix, and served in tomato sauce. à la Dauphinoise-stuffed with chestnuts, etc., braised, and served in brown sauce with orange juice and shreds of orange peel. à la Royale-boned, stuffed and braised, and served in a brown sauce with anchovy and port wine.

Oie en daube is stuffed and braised, and is served cold covered with the sauce.

Pâté aux abatis d'oie is giblet pie.

Casserole aux abatis is a giblet pudding.

TURKEY.