Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.
“Mexicans,” a Milanese dish of veal bundles filled with sausage and eggs, sautéed in butter and flavored with Marsala.
Sea snail, usually sautéed with garlic and oil.
Woodcock, a small game bird, usually roasted or grilled.
Parsnips, usually boiled, fried, or added to stews and soups.
Snipe, a small game bird, which requires barding with fat to make flavorful before grilling.