Main courses Timbale of veal jelly Instant Irish stew Cassolette of guinea fowl Cassolette of scampi Pan-fried wood pigeon breast fillet served with cranberry sauce Smoked duck rolls stuffed with fowl mousse Stuffed apple with Dutch hare stew in red wine sauce Game quenelles with game/calvados sauce Venison medallions served on a bed of mashed potatoes and Brussels sprouts Guinea fowl leg served with stir-fried mixed vegetables and poultry sauce Hare leg served with sauerkraut and sauce Baden Baden Game stew served with cooked pears and seasoned mashed potatoes Game mousseline served with port jelly Sauces Cognac sauce Sauce demi-glace Sauce with green herbs Red wine sauce Lamb stock Game mousse Shrimp-watercress sauce Fish-saffron sauce Starters Consommé double Aspic for buffets Game stock Creamy poultry soup Pâté en terrine from smoked duck breast, duck mousse and poultry-jelly Bouillabaisse Pâté en terrine from lobster and salmon with crustacean jelly Fish stock Game stock with wild mushrooms