Wild Duck
Roast wild ducks, cut in joints, are served as- Canards, or Canetons, sauvages en salmis, with a salmis sauce. à la bigarade with bigarade sauce. à la Muette-in a rich salmis sauce with wine and truffles.
The fillets as- Filets de canetons sauvages au fumet de gibier are served with fumet of game sauce. à l'essence-served with a brown game sauce, port wine, shallots, etc. à la Syrienne-dressed alternately with slices of fried bread spread in a dome shape with the livers with butter, etc.; served with brown game sauce and olives.
TEAL.
Teal are dressed in the same way as wild ducks; also as- Sarcelles à la purée de champignons-cut in joints and arranged in a circle with a purée of mushrooms in the centre; served with a macédoine garnish, they are called à la macédoine.