Snipe are dressed in the same way as woodcocks, but are cut in halves where woodcocks are filleted. They are also served as Bécassines

à la bonne bouche, filled with a forcemeat of foie gras or à la Super- and bacon, dressed on a forcelative, meat border, covered with forcemeat and baked; served with truffle sauce.

Teal Sarcelles

à la Macédoine are cut in joints, saute, and served on a border, with white sauce and a Macédoine garnish.

à l'Orientate are served on a border of tomato rice, with a ragoût of olives in the centre, and curry sauce.

à la purée de the joints are arranged in a circle champignons, with a purée of mushrooms in the centre.

Filets de sarcelles

à la moderne are fillets of teal spread with forcemeat of game, and served with a brown game sauce.

à la Toulouse are dressed in a crown, with fumet of game sauce, pickled mushrooms and olives.

an chocolat are served with a chocolate sauce.

aux anchois are dressed with stock and grated

Parmesan, a fillet of anchovy laid on each, sprinkled with breadcrumbs and Parmesan, and browned.

Teal are also dressed in the same way as wild ducks.

Venison

Cotelettes de venaison

à l'Americaine are venison cutlets, saute, dressed in a crown, and served with a rich Espagnole sauce.

à la Prague are soaked in marinade, broiled, and served with Poivrade sauce and rowan jelly.

à la Vidoria are served in a brown sauce with wine, currant jelly, orange juice and spice.

aux cerises are masked with chaudfroid sauce, and served cold on an aspic border, with a cherry salad in the centre.

aux olives are served with brown sauce and olives. EscaJopes de venai- are little slices of cold venison, son à la Royale soaked in a marinade of port wine, mushroom ketchup, vinegar, onion and herbs, broiled, and served in brown sauce with some of the marinade.

fillets de venaison are fillets of venison cut from the à la Dauphin loin, cooked in champagne with young onions and herbs, and served in the sauce, garnished with croûtons. Fillets of roebuck are dressed in the same way.

Hachis de venaison is hashed venison. A la Malaga it is dressed in a rich brown sauce with port wine and chopped shallots.

Rouelks de cerf are slices of fillet of venison, larded, à la St. Hubert and cooked in brown sauce with wine, slices of gherkins, etc.; served with a compote of French plums.

Roebuck as - Civet de chevreuil is jugged. Côtelettes de chevreuil à la Bohémienne are cutlets of roebuck soaked in marinade, breadcrumbed and broiled; served in brown sauce with some of the marinade, and currant jelly. sautées are cooked in butter, with wine, stock, mushrooms and herbs, and served in the sauce.

sautées sauce Poiv- are saute, and served in Poivrade rade sauce, with pickled mushrooms.

Emincé de is prepared with slices from any chevreuil joint, served in Piquante sauce with currant jelly. à la Denia, the slices are dressed in Poivrade sauce, and served with an orange salad.

à la Richelieu is served in a game sauce with wine.

Salmis de chevreuil is composed of slices soaked in

à la Sultane marinade, stewed, and served in a brown sauce with port wine and sultanas.