à la Cambridge are boned, stuffed with chicken forcemeat and foie gras, and served on a purée of chestnuts, with a white sauce with Parmesan and champagne.

à la Chipolata are cooked with Chipolata garnish.

à la Favre are boned, stuffed with oysters, and served on mushrooms in paper cases, garnished with Maître d'hôtel butter and watercress.

en caisses are boned, stuffed with forcemeat, and baked in paper cases.

en côtelettes are boned, spread with forcemeat, and served with brown sauce.

en salmis are cooked and served in a rich game sauce.

grillées are broiled and served on slices of fried bread. Chaudfroid de The larks are boned, stuffed with mauviettes. forcemeat, coated with brown chaudfroid sauce, and served cold with aspic. Set in little moulds of aspic they are called mauviettes en aspic. Croustade de they are boned, stuffed, and baked mauviettes, in a croustade of fried bread, with Perigueux sauce and mushrooms.

Turban de mau- is composed of larks boned, stuffed viettes a la with game forcemeat and truffles,

Parisienne and braised; dressed in a crown, with small quenelles of veal in the centre, and a game sauce. Dressed alternately with large quenelles of game forcemeat, it is called aux quenelles. Vol-au-vent de is a vol-au-vent of larks with white mauviettes game sauce and mushrooms.

Ortolans Ortolans

à la Perigourdine are served in truffles, of which the centres have been cut out.

en caisses are baked in small paper cases with truffle sauce and wine.

Partridges Perdrix, Or Perdreaux, en gibelotte are cut in joints, stewed, and served in a rich game sauce.

en ragoût are stewed in game stock with bacon and vegetables. Chartreuse de is an ornamental mould of vegetables perdrix filled with larded and braised partridges, pieces of sausage, dice of bacon, etc. Chaudfroid de filets is prepared with fillets of roasted de perdreaux young partridges, served cold with alternate slices of tomatoes, and garnished with aspic. Côtelettes de perdreaux

à la Bacchante are fillets with a piece of bone stuck in each, breadcrumbed and fried; served in a white game sauce with wine and raisins.

à la Douairière are dressed in the same way, and served with quenelles of partridge in the centre of the dish, and game sauce.

Épigramme de perdreaux

à la Périgord is composed of fillets dressed alternately with quenelles of partridge, and served in a game sauce with chopped truffles.

aux champignons, half the fillets are saute, and half larded and braised; served with game sauce and mushrooms. Escalopes de perdreaux

à la Célestine are thin round or oval slices cut from the fillets, saute and served in a white game sauce with mushrooms.

à la Moderne. The partridges are boned, larded, stuffed with forcemeat and sweetbread, rolled and braised; cut in slices and served on a rice border, with a compote of cherries in the centre, and a white game sauce with wine.

à la Nemours are thin round or oval slices cut from the breasts, served with Périgueux sauce and Financière garnish.

Filets de perdreaux are fillets of roast birds, dressed in a aux petits légumes crown, with young onions, carrots, and turnips cut in shapes, and game sauce. Fritôt de perdrix are fritters of a puree or cream of à la crème partridge, fried in batter.

Pain de perdrix is a puree of partridge steamed in a mould; served with brown game sauce. Petits pains de are little moulds of a puree of parperdrix a la tridge with truffles; served in a

Dauphine brown sauce with wine, mushrooms and asparagus points. Salmis chaudfroid is a cold salmis of partridge, the de perdrix joints masked with Salmis sauce and aspic jelly, and served with a garnish of aspic.

Salmis de perdrix is a cold salmis prepared in the à la Demidoff same way, and served with slices of cold potatoes and truffles in Mayonnaise sauce.

Saute de perdreaux is young partridges cut up, saute, and aux truffes served in a game sauce with truffles.

Souffle de perdrix is made of a puree of roast partridge with eggs, etc., and is baked in a souffle' dish or in small paper cases.