As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets.

Serve as soon as the meat is hot.
=Salmi of Duck, No.

2.= INGREDIENTS.
1 pint of thin slices of duck.
2 tablespoonfuls, each, of butter and flour.
1 pint of brown stock.
1 tablespoonful of catsup.
10 or 15 drops of onion juice.
1 teaspoonful of lemon juice.
6 mushrooms, cut in pieces.
1 tablespoonful of currant jelly.
Salt and pepper to taste.
_Method._--Brown the butter and make a sauce with the flour, seasoning and stock.

Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.
=Sweetbreads Sauted.= Split parboiled sweetbreads into two pieces.

Wipe dry, sprinkle with salt, pepper and flour; or season with salt and pepper, and egg-and-bread-crumb them.