A guide to modern cookery

This preparation, which should be seasoned as for the ordinary truffling (No. 1956), ought to be quite cold when inserted into the pheasant. Wrap the bird in slices of bacon; roast it gently for threequarters of an hour, and take care to remove the slices of bacon seven or eight minutes before the cooking is completed, that the outside of the piece may be coloured. Set on a long dish, and serve a Périgueux sauce at the same time. 1831—FAISAN A LA BOHEMIENNE Season a small foie gras with salt and paprika; stud it with raw quartered truffles, and poach it in Madeira for twenty minutes. When it is cold, insert it into the pheasant, which should be high. Truss the bird, and cook it in butter in a saucepan or a cocotte for forty-five minutes. When about to serve, remove some of the butter used in cooking; sprinkle the pheasant with a glassful of burnt brandy, and add a few tablespoonfuls of reduced game gravy to the cooking-liquor. Serve the pheasant in its cooking utensil. 1832—FAISAN EN CASSEROLE Truss the pheasant as for an entrée, and poéle it in butter only. This done, swill the saucepan with a few drops of brandy and a tablespoonful of game gravy. Cover the utensil, and serve the dish burning hot. 1833—FAISAN EN COCOTTE Proceed exactly as for pheasant “‘ en casserole,’’ and, when the cooking is two-thirds done, surround it with a garnish of small onions cooked in butter; small, cooked mushroom-heads and olive-shaped truffles, the latter taking the place of the potatoes, which are one of the garnishing ingredients of fowls “en cocotte.”” 1834—FAISAN EN CHARTREUSE Parboil a fine, round-headed, quartered cabbage, and braise it as directed under No. 2100, adding thereto an old, ovenbrowned pheasant. The chartreuse may be made with the pheasant kept whole or cut into pieces, but in any case, roasted or poéled, it should be very tender and only just cooked. The old pheasant put in with the cabbage only serves in imparting its flavour to the latter, but it must not and cannot be used for the chartreuse. If the chartreuse be made with a cut-up pheasant, proceed as in the case of No. 1778. If whole, line an oval mould chartreuse-fashion ; coat the inside with a portion of the braised cabbage, which should be slightly pressed; set the pheasant, breast undermost, in the mould; cover it with what remains of the cabbage, and then turn it out on a dish. Send a sauceboat of excellent half-glaze, flavoured with pheasant fumet, separately. 1825—FAISAN A LA CHOUCROUTE Prepare the sauerkraut after No. 2097, and bear in mind that when it is specially prepared to accompany a pheasant, it is considerably improved by being braised with foie-gras fat. Poéle a very tender pheasant, and only just cook it. Lay the well-drained sauerkraut on a long dish; set the pheasant upon it, and surround it with a border consisting of rectangles of bacon, cooked in the sauerkraut. Serve separately the poéling-liquor combined with a little game fumet, strained, and kept somewhat greasy. 1836—FAISAN A LA CREME Cook the pheasant in butter, in a saucepan, with a mediumsized, quartered onion. When the cooking is three-parts done, sprinkle the bird with one-quarter pint of cream (sour if possible), or with ordinary cream, acidulated by means of a few drops of lemon juice. 4 Finish the cooking, basting the piece the while with cream and serve in the saucepan. 1837—FAISAN DEMIDOFF Proceed exactly as directed under ‘‘ Poulet 4 la Demidoff ” (No. 1464). 1838—FAISAN A LA GEORGIENNE Truss the pheasant as for an entrée, and put it into a saucepan with thirty fresh, halved, and well-peeled walnuts; the juice of two lbs. of grapes and of four oranges, pressed on a sieve; a wineglassful of Malmsey wine; a glassful of strong, green tea; one and one-half oz. of butter, and the necessary seasoning.