ocr: Main Dish - Poultry, Spring * 31 Aiguillettes of duck 1:30 with black pepper *11* Jerrine of duck 0:50 *18* Chicken in Riesling wine suuce 40) *24* Pot-au-jeu of pigeon in consomme Saint-Joseph (red) Rhône *40* Chicken sautéed in Graves (red) Bordeaux thyme and Lemon Saint-Emilion (red) Bordeaux *50* Supreme of guinea fowl in vegetable confetti *58* Jerrine of garlic in a gelatin DJ chicken, parsley, and chives COOK Rest Time: 2400 HELPIBACK MAIN QUIT
