For Ducks. - Prepare the sauce as directed above, adding to it (for the prescribed quantity) one-half pint of duck fumet obtained from the carcases and remains of roast duckling, and finish it, away from the fire, with the juice of four oranges and a heaped tablespoonful of orange rind, cut finely, julienne-fashion, and scalded for five minutes.

For Feathered Game. - Prepare the sauce as directed, adding one-half pint of the fumet of the game in order to lend it that game's characteristic taste. Observe the same precaution for the cooling.

For Fish. - Proceed as before but substitute the Espagnole of fish for the half-glaze; intensify the first Espagnole with one-half pint of very clear fish essence; and use Lenten jelly-instead of meat jelly.

Various Cold Collations. Poularde A La Neva. Chaud-Froid Presate. Faisav A La Smatien. Supreme De Volaille. Canard Souffle.