74 DRESSED GAME AND 



Fillets of Wild Ducks with Olives. 



Roast a couple of wild ducks and cut off the 

 fillets in the usual way, score the skin, dish the 

 fillets in a circle and put into the centre some stoned 

 olives. Send clear brown gravy in a tureen with 

 them. 



Wild Fowl with Bigarade Sauce. 



Roast a couple of wild fowl, cut off flesh from 

 each side of the breast, and from sides under the 

 wings. Score the skin, and dish the fillets in a 

 circle with a little Bigarade sauce poured over them. 



Woodcock a la Chasseur. 



Truss a brace of cocks and put them down 

 before a clear fire for fifteen minutes, then take 

 them away and cut them into neat joints. Put the 

 inferior pieces with three minced shalots, a bouquet 

 garni, and half a head of garlic into a saucepan 

 with a wineglassful of good gravy, another of 

 wine, a tablespoonful of mushroom ketchup, and 

 the strained juice of half a lemon, and let all 

 simmer for ten minutes. Remove the gizzards from 

 the trail, and pound them in a mortar with a piece 

 of shalot, a little butter, pepper, and salt, and then 

 rub through a sieve and spread them upon small 

 pieces of fried bread cut into the shape of hearts. 

 Put the joints of the woodcocks into a separate 

 saucepan, strain the gravy on them, and let them 

 heat gently ; they must not boil. Place them on a 

 dish, put the fried bread with the trail round them, 

 pour the gravy over all, and serve hot. 



