A boned fatted hen is skinned, braised and diced with ham, pickled tongue and bacon, sausage meat, minced (US: ground) veal, eggs and Cognac, truffles and seasoning. The mixture is kneaded and formed into a block, placed on the chicken skin and rolled in this and then in cloth, to form a cylindrical shape. It is then cooked in an aspic stock, cooled and pressed. It is then coated in aspic, cooled again and served.
Boned chicken legs, lined with pâté and stuffed with forcemeat made from the leg meat, cooked, cooled, coated in aspic and served with asparagus. They are often shaped like a small ham.
A boned chicken piece with the leg intact, marinated and spread with minced (US: ground) veal, ham and pork, foie gras and truffle, rolled up and wrapped in caul fat, then cooked in wine with vegetables. It is served on a croûte and garnished with artichoke hearts and potatoes.
Minced (US: ground) beef mixed with spring onions (US: scallions, salad onions), beetroot and caraway seeds.
A short, cylindrical variety of aubergine (US: eggplant) with bright purple, shiny skin and firm, sometimes slightly bitter flesh.
