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Roasts, or Rôts

BLACK Diver-Macreuse. Dressed au chocolat, they are served covered with chocolate.

Black game-Coqs noirs, or Coqs de bruyère.

À la Stockholm, they are larded on one side, and barded with vine leaves on the other side.

Bustard-Outarde canepetière.

À la Russe, they have a slice cut in the breast and a stuffing inserted, and are served with brown sauce.

Capon-Chapon. Served with watercress, it is called au cresson.

Chicken-Poulet. À la Forrester, it is covered with watercress leaves, mustard and cress, etc.

Bardé, it is barded-roasted with a slice of bacon over the breast, and served with the bacon on it.

Rôti à la Staël, it has a white crust from being sprinkled with flour during the roasting.

Spring chickens-Petits poulets.

Young chickens-Petits poussins.

Duck-Canard.

Duckling-Caneton. Served with orange sauce, it is called au jus d'orange or à la bigarade.

Goose-Oie.

Green goose-Oison or Oisillon.

Grouse-Grouse.

À la bonnie lassie, they are served on brown bread toast with melted-butter sauce.

Guinea fowl-Pintade.

Piquée, they are larded; bardée, barded.

Hare-Lièvre.

Hazel hen-Gélinotte.

À la Victoria, they are stuffed and larded, and are served with a brown sauce.

Lapwings-Vanneaux.

Larks-Mauviettes.

Leveret-Lévraut.

Ortolans-Ortolans.

Partridges Perdrix or Perdreaux. "Perdrix" is usually applied to older birds. A brace of partridges is Accolade de perdreaux. Perdreaux de Russie are Russian partridges.

Peahen-Paonne.

Pheasant-Faisan.

Pigeons-Pigeons.

Young pigeons-Pigeonneaux.

Bardés au feuilles de vignes, they are roasted with vine leaves and slices of bacon over the breasts.

Pintail-Pilet.

Plovers-Pluviers.

Prairie birds-Poules de Prairie.

Fat Pullet-Poularde.

Quails-Cailles. They are bardées aux feuilles de vignes in the same way as pigeons.

Rabbit-Lapin.

Young rabbit-Lapereau. A brace of young rabbits-Accolade de lapereaux.

Ruffs and Reeves-Paons de mer.

Shovellers-Rouges de rivière.

Snipes-Bécassines.

Teal-Sarcelle. They are served au cresson with watercress; and à la Bigarade, with Bigarade sauce.

Turkey-Dindon (m.), or Dinde (f.).

Turkey poult-Dindonneau. They are piqué, larded; bardé, barded; and farci, stuffed with forcemeat and truffles.

Widgeon-Canard siffleur. They are sometimes called Macreuses.

Wild Duck-Canard, or Caneton, sauvage.

Woodcocks-Bécasses. Served à la Piémontaise, they have game sauce and slices of truffles. ( 139 )