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

Roti a la Stael, it has a white crust from being sprinkled with flour during the roasting. Spring chickens — Petits poulets. Young chickens — Petits poussins, Duck — Canard. nOASTS, OR ROTS. 137 Duckling — Cancton. Served with orange sauce, it is called an jus d' orange or a la bigarade. Goose — Oie. Green goose — Oison or Oisillon. Grouse — Grouse. A la bonnie lassie, they are served on brown bread toast with melted-butter sauce. Guinea fowl — Pintade. Piquee, they are larded ; bardee, barded. Hare — Lievre. Hazel hen — Gelinottc. A la Victoria, they are stuffed and larded, and are served with a brown sauce. Lapwings — Vanneaux. Larks — Mauvicttcs. Leveret — Levra itt. Ortolans — Ortolans. Partridges — Perdrix or Perdrcaux. "Perdrix" is usually applied to older birds. A brace of par- tridges is Accolade de perdreaux. Perdreaux de Russie are Russian partridges. Peahen — Paon ne. Pheasant — Faisa n . Pigeons — Pigeons. Young pigeons — Piyconneaux. Bardes aufcnillcs de rignes, they are roasted with vine leaves and slices of bacon over the breasts. Pintail— Pilet. Plovers — Pluviers. Prairie birds — Ponies dc Prairie. Fat Pullet— Poularde. 138 MENUS MADE EASY, • Quails — Cailles. They are bardees aux feuilles de vignes in the same way as pigeons. Rabbit — Lapin. Young rabbit — Lapereau. A brace of young rabbits — Accolade de lapereaitx. Shovellers — Rouges de riviere. Snipes — Becassines. Teal — Sarcelle. They are served au cresson with watercress; and a la Biyamde, with Bigarade sauce. Turkey — Dindon (m.), or Dinde (f.). Turkey poult — Dindonneau. They are pique, larded; barde, barded; and farci, stuffed with forcemeat and truffles. Widgeon — Canard siffieur. They are sometimes called Macreuses. Wild Duck — Canard, or Caneton, sauvage. Woodcocks — Bccasses. Served a, la Picmontaise, they have game sauce ajid slices of truffles, ( 139 ) CHAPTER VII. VEGETABLES, OR LEGUMES, AND SALADS. ARTICHOKES. ARTICHOKES plainly boiled are served with butter sauce in a sauce boat as Artichauts sauce au leurre, or with Dutch sauce, sauce Hollandaise. Artichoke bottoms as — Artichauts a la "bonne femme are boiled and served •with white sauce. a la Bmxcllaise are cut in quarters, cooked in white sauce, and arranged in a border with Brussels sprouts and Maitre d'hotel sauce in the centre. auveloute are dressed in the same way, and served in the sauce with cream and yolks of eggs. a la Lyonnaise — cooked in butter and served in brown sauce with onions, etc. a Vltalienne — cooked in stock, wine, etc., and served in Italian sauce, /arm — stuffed, and cooked with oil and bacon, etc. a V essence de jambon — stuffed, braised, and served covered with a puree of ham. 140 MENUS MADE EASY. Artichauts a la Valentine — stuffed with braised chestnuts and white sauce, covered with whipped white of egg and baked; served on croutons with tomato sauce. a la Marquise — stuffed with chopped mushrooms, ham, herbs and breadcrumbs, and cooked in wine and stock. a la Barigoule — stuffed with chopped bacon, mushrooms, etc., braised and served with Italian sauce. farcis a I'ltaliennc — the stuffing is made of onion, breadcrumbs and grated cheese, a la Hollandaisc — stuffed with a puree made from the leaves, and served with Hollandaise sauce. en mayonnaise — served cold, coated with Mayon- naise sauce and sprinkled with chopped