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Removes or Releves: Dinde

Dinde rôtie is a turkey roasted, and garnished with sausages. rôtie parfaite is stuffed with sausage-meat, chestnuts and truffles, and roasted. à la St. James is stuffed with sausage-meat and roasted. It has a brown sauce, and is served with currant jelly. à la purée de céleris-boiled, and served with celery sauce and slices of fried bacon; auиx marrons-with chestnut sauce. à la Chipolata-stuffed with sausage-meat and chestnuts, roasted, and served with Chipolata garnish. truffée - stuffed with forcemeat and truffles, roasted, and served with gravy and chopped truffles. à la Provençale-stuffed with onions, breadcrumbs, etc., roasted, and served with truffle or tomato sauce. en daube-larded and stewed; served cold, covered with the sauce. à la Yorkshire the legs are cut off, it is boned and stuffed with forcemeat and a tongue; braised, and served with white sauce and vegetables.

Dinde à la Sultane—the breast-bone removed, it is larded, roasted and glazed; served in a brown sauce, with sausages, balls of stuffing, and tomatoes.

A young turkey, roasted, is served as Dindonneau à la Duchesse, with a purée of cucumbers, garnished with quenelles, small pieces of tongue, and French beans.

Galantine de dinde is a braised galantine of turkey; it is served cold. Aux foies gras, it has fat livers of fowls added to the forcemeat.

PIGEONS.