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

a Vltalienne — filled with a stuffing of the liver with bacon, mushrooms, etc. ; roasted, and served in a white sauce with oil, wine, tarra- gon, etc. a la sauce tomates is stuffed, braised, and served with tomato sauce ; aux champignons — with mushroom sauce. Petits poulets a I'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 a la Veni- tienne in a white sauce with wine, cocks' combs, chopped mushrooms, truffles, etc. ; or a la Chevaliere, in white sauce with button onions and mushrooms. REMOVES OR RELEVES. 125 Pate chaud de volatile au jambon is a hot chicken and ham pie. Pdtefroid de volatile 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 au jus d'orange, with orange sauce ; or braised and served aux petite pois, or aux champignons, with stewed peas or mushrooms. Canards, or canetons, a la Mancelle are braised and served with chestnuts. aux groseilles vertes are roasted or braised, and served with green gooseberry sauce. au Pere Douillet are braised in wine and stock, and served in the sauce. a la St. Michel — braised in wine and broth, and served with mushrooms, etc., in the sauce. a VEspagnole — braised with vegetables, oil, and garlic ; served in a brown sauce with olives, a puree verte are stewed, and covered with a puree of green peas. a la Provence — stewed and served with mush- rooms and olives. en surprise — the breasts are cut out, minced, and put back again with highly seasoned brown sauce ; sprinkled with breadcrumbs and browned. a I'Andalouse are boned, stuffed with sausage 126 MENDS MADE EASY. meat and braised ; served with slices of toma- toes, and artichoke bottoms. They are also served aux navets, aux choux, au celeri, or aux olives, with stewed turnips, cabbages, celery, or olives. With a puree of turnips, they are a la Nivernaise. Au vert pre, they are stewed with green herbs. GOOSE. Oie rotie is a roast goose, served with apple sauce in a sauce-boat. a la Mount Vernon is served with baked apples, and brown sauce with currant jelly. braisee a la Jardiniere is braised, and served with brown sauce and Jardiniere garnish. a la Chipolata — served with Chipolata sausages. a la puree d'oseille — served with Sorrel sauce. a I'orange — with slices of oranges and orange sauce. rotie, farcie de marrons — stuffed with the liver, chestnuts, etc., and roasted. a la Portugaise — stuffed with slices of Portugal onions, etc., roasted, and served with stewed Portugal onions and a brown sauce, a- VArlesienne — stuffed with onions, truffles, chest- nuts, etc., braised in mirepoix, and [served in tomato sauce. a la Dauphinoise — stuffed with chestnuts, etc., braised, and served in brown sauce with orange juice and shreds of orange peel, a la Royale — boned, stuffed and braised, and REMOVES OR RELEVES. 127 served in a brown sauce with anchovy and port wine. Oie en daiibe is stuffed and braised, and is served cold covered with the sauce. Pate aux abatis d'oie is giblet pie. Casserole aux abatis is a giblet pudding. TURKEY. Dinde rotie is a turkey roasted, and garnished with sausages.