A guide to modern cookery

Poach the pheasant in this preparation for about thirty minutes, and colour it when it is almost cooked. When about to serve, dish it and surround it with fresh walnuts. Strain the cooking-liquor through a napkin; add thereto one-third pint of game Espagnole, and reduce to half. Slightly coat the pheasant and its garnish with the sauce, and serve what remains of the latter separately. 1839—FAISAN GRILLE DIABLE For this preparation only young pheasants are used; although, provided they be tender, adult pheasants will answer the purpose. The procedure is precisely the same as that described under ‘‘ Poulet Grillé’’ (No. 1636). 1840—FAISAN KOTSCHOUBEY Cook the pheasant ‘’ en casserole,’’ and add to it, when it is almost done, two oz. of fine, raw truffle slices, and a little excellent game glaze, clear and well buttered. Serve the following garnish separately :—Fry in butter four oz. of blanched, fresh breast of bacon, cut into dice. When the pieces are properly frizzled, add to them one Ib. of freshlycooked, well-drained, uncooled, and roughly-chopped Brussels sprouts. Add two oz. of fresh butter, a little pepper and grated nutmeg, and stew gently for one-half hour, that the garnish may just be ready in time for dishing. 1841—FAISAN A LA NORMANDE Colour the pheasant in butter. Meanwhile quarter, peel, mince, and slightly toss in butter six medium-sized apples. Garnish the bottom of a terrine with a layer of these apples; set the browned pheasant thereon; surround it with what remains of the apples; sprinkle it with a few tablespoonfuls of fresh cream; cover the terrine, and cook in the oven for from twenty to twenty-eight minutes. Serve the preparation in the terrine, 1842—FAISAN A LA PERIGUEUX Stuff the pheasant with truffles, proceeding as for ordinary truffing (No. 1956). Poéle it in Madeira; dish, and surround it with a border of quenelles consisting of truffled game forcemeat, moulded by means of a coffeespoon, and poached at the last moment. Serve separately a Périgueux sauce combined with the reduced poéling-liquor, cleared of all grease. 1843—FAISAN A LA REGENCE Poéle the pheasant, and dish it on a low crotiton, carved from a sandwich-loaf and fried in butter. Surround it with small, decorated, round game quenelles; large, grooved, cooked mushrooms; and cocks’ kidneys; all three arranged alternately. Serve separately a Salmis sauce, flavoured with truffle essence, and combined with the strained and reduced poélingliquor, cleared of all grease. 1844—FAISAN A LA SAINTE-ALLIANCE Bone two woodcocks, and put their livers and intestines aside. Chop up their meat, together with a quarter of its weight of poached and cooled beef-marrow, and as much fresh, fat bacon; salt, pepper, and herbs. Add to this hash six oz. of raw, peeled, and quartered truffles, slightly cooked in butter. Stuff the pheasant with this preparation; truss it; wrap it in slices of bacon, and keep it in the cool for twenty-four hours, that the aroma of the truffles may be concentrated. Roast the pheasant on the spit, or, if in the oven, set it on a somewhat high stand in a baking-pan. Cut a large crotton from a sandwich-loaf, and fry it in clarified butter. Pound the woodcocks’ livers and intestines with an equal weight of grated fresh fat bacon, the well-washed fillets of an anchovy, one oz. of butter, and one-half oz. of raw truffle. When this forcemeat is very smooth and all its ingredients thoroughly mixed, spread it over the fried crotitons. When the pheasant is two-thirds cooked, set this coated crofton under the bird in such wise as to allow the juices escaping from the latter to drop upon the crotiton. Complete the cooking, and dish the pheasant on the crofton. Surround with slices of bitter orange, and send the gravy separately.