Make the sauce from the bones and cuttings of the birds, add six spoonfuls of espagnole sauce and a glass of Marsala.
For piquante sauce No 2, to two cupfuls of espagnole sauce add capers and pickles.
Cook for half an hour over a hot fire, turn the salmon occasionally, and if it gets dry, add a cup of espagnole sauce.
In another saucepan put two cups of espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence.
Place the sweetbreads on the risotto and fill in the centre with quenelles of fowl and espagnole sauce (No. 1).