Poultry and Game, With Roasts of Same
| 284. | Puff paste | 106 |
| 285. | Pâté brisée | 106 |
| 278. | Aspic de foie gras | 102 |
| 279. | Aspic (another manner of making it) | 103 |
| 277. | Boiled fowl, caper sauce | 102 |
| 286. | Bouchées de salpicon | 106 |
| 287. | Croüstades de salpicon | 107 |
| 272. | Chicken à la financière | 100 |
| 269. | Chicken à la Marengo | 99 |
| 274. | Chicken à la Toulouse | 101 |
| 271. | Chicken sauté aux fines herbes | 99 |
| 270. | Chicken sauté à la Hongroise | 99 |
| 276. | Chicken sauté au chasseur | 102 |
| 280. | Boned chicken | 104 |
| 265. | Broiled chicken | 97 |
| 266. | Broiled chickens (deviled) | 97 |
| 283. | Chicken croquettes | 105 |
| 288. | Cromesqui of chicken | 108 |
| 268. | Fricassée of chicken | 98 |
| 281. | Larded chicken | 104 |
| 282. | Chicken pie à la Christine | 104 |
| 267. | Roast spring chicken | 98 |
| 275. | Chicken with rice | 101 |
| 289. | Timbale of chicken | 108 |
| 273. | Suprême de volaille | 100 |
| 294. | Ducks with olives | 111 |
| 296. | Ducks with purée of peas | 112 |
| 295. | Duck with turnip | 111 |
| 293. | Tame duck roasted | 111 |
| 298. | Braised goose, celery sauce | 112 |
| 297. | Roast goose | 112 |
| 315. | Pigeons en compote | 118 |
| 314. | Pigeons poêlés | 118 |
| 292. | Boned turkey | 110 |
| 290. | Roast turkey stuffed | 109 |
| 291. | Turkey with truffles | 109 |
| 339. | Roast canvas-back ducks | 124 |
| 340. | Red-head ducks | 124 |
| 341. | Broiled red-head ducks | 124 |
| 342. | Salmi of red-head ducks | 124 |
| 318. | Hare à la bourgeoise | 119 |
| 319. | Ragoût of hare | 119 |
| 316. | Fillets of hare sautés | 118 |
| 317. | Roast hare | 119 |
| 306. | Partridge aux choux | 114 |
| 304. | Broiled partridge | 114 |
| 305. | Deviled partridge | 114 |
| 307. | Roast partridge | 115 |
| 308. | Salmi of partridge | 115 |
| 325. | Suprême of partridge | 120 |
| 326. | Timbale of partridge | 121 |
| 309. | Truffled partridge | 116 |
| 333. | Broiled plover | 123 |
| 310. | Broiled quail | 116 |
| 312. | Quail en caisse | 116 |
| 311. | Roast quail | 116 |
| 313. | Quail with truffles | 117 |
| 324. | Rabbit à l’Espagnole | 120 |
| 323. | Hash of rabbit | 120 |
| 322. | Roast rabbit | 120 |
| 321. | Ragoût of rabbit | 119 |
| 320. | Rabbit sauté à la minute | 119 |
| 338. | Reed birds | 124 |
| 337. | Snipe | 124 |
| 300. | Broiled squabs | 113 |
| 302. | Broiled squabs (deviled) | 114 |
| 301. | Squabs en compote | 113 |
| 299. | Roast squab | 113 |
| 303. | Squabs with green peas | 114 |
| 332. | Braised fillets of venison | 122 |
| 330. | Venison chops | 121 |
| 327. | Venison chops, with currant jelly sauce | 121 |
| 329. | Leg of venison | 121 |
| 331. | Ragoût of venison | 122 |
| 328. | Saddle of venison | 121 |
| 335. | Broiled woodcock | 123 |
| 336. | Roast woodcock | 123 |
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