Poulet Papillote Poultry; Main Course - Chicken with potato, onions, mushroom, wine & sour cream sealed in foil & baked

Chicken Kiev Poultry; Main Course - Golden fried crumbed chicken breast containing herb flavoured molten butter

Chicken A La King Poultry; Main Course - Poached chicken in a mushroom & capsicum cream sauce

Canard Farcie Poultry; Main Course - Roast duch stuffed with its liver and pork, served cold

Duckling With Orange Poultry; Main Course

Lemon Chicken Poultry; Main Course - Chicken roasted with lemon

Gourmet Chicken Pies Poultry; Main Course - Individual chicken & tongue pies

Chicken Pie Poultry; Main Course - Individual chicken & ham pies

Pigeon With Morels And Puree Of Sugar Peas Poultry; Main Course - Sliced sauteed pigeon breasts with a sauce made from the jus, red wine & shallots

Breast Of Chicken And Cognac Poultry; Main Course - Chicken breast stuffed with foie gras served with pan juices and garnished with fresh figs

Chicken Breast With Almond And Green Peppercorn Crust Poultry; Main Course

Quails With Vegetable Eggs On A Nest Of Sorrel Poultry; Main Course - Quail stuffed with vegetable balls roasted & served with a quail & red wine jus served on a bed of sorrel

Feuillete Of Corn Fed Chicken Stuffed With Sweetbreads And Mushroom Poultry; Main Course - Chicken & sweetbread puff pastry pie

Fricassee De Volaille Au Gamay De La Cote Roannaise Poultry; Main Course - Chicken casserole flavoured with garlic & red wine

Chicken With Tarragon (Poulet A L'estragon) Poultry; Main Course - Roast chicken with tarragon

Baked duck with tomato and herbs Poultry; Main Course - "This dish is based on one that I had at the Restaurant de la Pyramide in Vienne, south of Lyon, in the mid-1970s

Truffle Custard Poultry; Main Course - A recipe from Great Australian Chefs, This is Tim Pak Poy's recipe for Truffle Custard

Guinea fowl and cepes, salad of endive, confit of guinea fowl Poultry; Main Course - A recipe from Mietta and Friends, This is Damien Pignolet's recipe for Guinea fowl and cepes, salad of endive, confit of guinea fowl