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Removes or Releves: Petits

Petits poulets à l'Indienne are young chickens stuffed with rice, breadcrumbs, curry powder, etc.; braised, and served with rice and Indian sauce, garnished with Indian pickles.

Petits poussins are very young chickens. They are larded and braised, and served à la Vénitienne in a white sauce with wine, cocks' combs, chopped mushrooms, truffles, etc.; or à la Chevalière, in white sauce with button onions and mushrooms.

Pâté chaud de volaille au jambon is a hot chicken and ham pie.

Pâté froid de volaille aux truffes is a cold chicken pie with forcemeat and truffles.

Galantine de poulet is a galantine of chicken.

DUCKS.

Ducks are roasted and served à la Seville, with orange sauce; or braised and served aux petits pois, or aux champignons, with stewed peas or mushrooms.

Canards, or canetons, à la Mancelle are braised and served with chestnuts. aux groseilles vertes are roasted or braised, and served with green gooseberry sauce. au Père Douillet are braised in wine and stock, and served in the sauce. à la St. Michel braised in wine and broth, and served with mushrooms, etc., in the sauce. à l'Espagnole-braised with vegetables, oil, and garlic; served in a brown sauce with olives. à purée verte are stewed, and covered with a purée of green peas. à la Provence-stewed and served with mushrooms and olives. en surprise the breasts are cut out, minced, and put back again with highly seasoned brown sauce; sprinkled with breadcrumbs and browned. à l'Andalouse are boned, stuffed with sausage meat and braised; served with slices of tomatoes, and artichoke bottoms. They are also served aux navets, aux choux, au céleri, or aux olives, with stewed turnips, cabbages, celery, or olives. With a purée of turnips, they are à la Nivernaise. Au vert pré, they are stewed with green herbs.

GOOSE.