Menus made easy, or, How to order dinner and give the dishes their French names

100 MENUS MADE EASY. DUCK. Boast wild ducks, cut in joints, are served as — Canards, or Canetons, sauvages en salmis, with a salmis sauce. a la bigarade — with bigarade sauce. a la Muette — in a rich salmis sauce with wine and truffles. The fillets as—- Filets de canetons sauvages au fumet de gibicr are served with fumet of game sauce. a Vessence — served with a brown game sauce, port wine, shallots, etc. a 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 a la puree de chajnpignons — cut in joints and arranged in a circle with a puree of mush- rooms in the centre ; served with a macedoine garnish, they are called a la macedoine. Filets de sarcelles aux anchois are fillets of teal with stock and grated Parmesan, a fillet of anchovy laid on each, sprinkled with bread- crumbs and Parmesan, and browned. a la Toulouse are dressed in a crown, with fumet of game sauce, pickled mushrooms, etc. ENTRIES. 101 Filets de sarcelles a la moderne are spread with forcemeat of game, and served with a brown game sauce. WOODCOCKS. Salmis de becasses — the birds cut up and served in salmis, or fumet of game, sauce. an chasseur — served in a game sauce with wine, mushrooms, etc. ; the insides spread on crou- tons, and arranged round the dish. Chaudfroid de becasses — the joints masked with brown game sauce, and brown meat jelly ; served cold. Filets de becasses a la Lucullus. Fillets coated with forcemeat, and served on a border with a thick puree of woodcocks piled in the centre, and game sauce round. a la Talleyrand are dressed in a crown, with the insides spread on croutons of fried bread of the same size as the fillets. Fumet of game sauce with truffles. en canape are laid on croutons of bread and covered with a stuffing of the trail with bacon, etc. ; served with a game sauce. Crousiade de becasses a la Comtesse is a low oval croustade, or shape of fried bread, filled with a puree of woodcocks ; the fillets dressed on the top alternately with cocks' combs. SNIPES. Snipes are dressed in the same way as wood- 102 MENUS MADE EASY. cocks, but are cut in halves where woodcocks are filleted. They are also served as — Becassines a la bonne louche, filled with a force- meat of foie gras and bacon; dressed on a forcemeat border, covered with forcemeat and baked ; served with truffle sauce. This is sometimes called a la Superlative. QUAILS. Cailles aux laitues are braised, and served with stewed lettuces. aux petits pois are'roasted with vegetables, and served with stewed peas in white sauce. aux truffles are stuffed with the livers, truffle, etc., and are served with Perigueux sauce. a la Beaconsfield — wrapped in slices of bacon, braised, covered with a puree of peas, and served with mushrooms in a rich brown sauce. a la Lucullus — boned, stuffed with foie gras and truffles, and baked in paper cases with truffle sauce. a la bonne bouche are stuffed with foie gras and braised. au delice are boned, stuffed with foie gras and braised; served cold, masked with a white sauce, and garnished with truffles and pista- chios.