à la Bohémienne is a roast pheasant, cut up, and served in a rich brown sauce with chopped ham and mushrooms.

à la bonne femme is cooked in stock with square pieces of ham, slices of Portugal onions, herbs and lemon juice.

à la purée de gibier is served in a puree of game sauce. au velouté de is served in a white game sauce.

Gibier

Boudins de faisan are oval-shaped pieces of forcemeat à la Richelieu of pheasant, breadcrumbed and fried, and served with Richelieu sauce. .

Chaudfroid de is composed of small slices of pheafaisan a la Prin- sant, coated with aspic cream, cesse dressed on a border mould of macédoine vegetables in aspic, with a mayonnaise of oysters and celery in the centre of the dish. This can also be made with chicken, or with any other game. Chaudfroid de filets is made with small fillets of roast de faisans pheasants coated with a game sauce, and served cold garnished with hard-boiled eggs.

Filets de faisans

à la Comte de are fillets of pheasants larded and Brabant braised, arranged alternately with slices of bacon round a pyramid of Brussels sprouts, and served with Fumet of game sauce,

à la Maintenon are very small fillets coated with a white game sauce with chopped mushrooms, broiled in papers, and served with gravy.

à la Marquise, half of them are larded and braised, and half breadcrumbed and fried; arranged alternately, with cocks' combs in the centre, and white game sauce.

piques aux are larded and braised, and dressed legumes in a crown alternately with stewed pieces of cucumber of the same size; Jardinière garnish in the centre. Quenelles de faisan are quenelles of forcemeat of pheaen turban sant, dressed in a crown with game sauce, and mushrooms or truffles. Salmis de faisan is a roast pheasant, cut up and dressed in Salmis sauce.

aux pruneaux is a salmis garnished with stewed prunes.

Plovers

Plovers can be dressed in any of the ways that are suggested for woodcocks. Pluviers

à la Moderne are boned, coated with liver forcemeat, cut in slices, sauté, and served with tomato sauce.

à la Périgueux are roasted, cut in halves, and served in a brown sauce with white wine, and truffles.

à la Thérèse are cut up and served with broiled mushrooms, and a brown sauce with chopped ham and olives.

Pluviers

à la Victoire are served cold, masked with white game sauce and aspic, and garnished with a mayonnaise of walnuts and celery. Filets depluviers are fillets dressed in a circle alteraux champignons nately with croûtons spread with the trail, and served in game sauce with mushrooms.

Quails Cailles

à la Beaconsjield are wrapped in slices of bacon, braised, covered with a puree of peas, and served with mushrooms in a rich brovvn sauce.

à la bonne bouche are stuffed with foie gras and braised.

à la D'Arenberg are boned, stuffed with forcemeat and foie gras, and stewed; masked with brown sauce, and served cold in paper cases, garnished with aspic and chopped truffles, and with artichoke bottoms stuffed with a vegetable mayonnaise.

à la Financière are cut in halves and dressed on a border, with Financière garnish in the centre.

à la Lucullus are boned, stuffed with foie gras and truffles, and baked in paper cases with truffie sauce.

au delice are boned, stuffed with foie gras and braised; served cold, masked with a white sauce, and garnished with truffles and pistachios.

aux laitues are braised, and served with stewed lettuces.

aux petits pois are roasted with vegetables, and served with stewed peas in white sauce.

Cailles aux truffes are stuffed with the livers, truffle, etc., and are served with Périgueux sauce. Chaudfroid de is made of braised quails, cut in cailles halves, masked with game sauce, and served with aspic and salad, or any vegetable garnish.

à la Camden. The birds are stuffed with a chicken forcemeat with foie gras, cut in halves, masked with a light brown sauce, and served on a border of aspic cream. Compôte de cailles are quails cooked in wine and stock with slices of sweetbread, ham, truffles, etc., and garnished with croûtons. Escalopes de cailles are slices of boned and stuffed quails, en chaudfroid masked half with tomato sauce and half with white sauce, and served cold on artichoke bottoms, garnished with truffle and aspic. Vol-au-vent de is a vol-au-vent of quails dressed with cailles Toulouse garnish.