A guide to modern cookery

Unless it be prepared with the greatest care, sautéd pheasant is always dry. I therefore do not recommend it; but, should it be necessary to make a dish of it, care should be observed in selecting a young, plump bird. It should be cut up like a fowl, cooked in butter on a moderate fire and kept somewhat underdone. Dish it after the manner of a ‘‘ poulet sauté’” and cover it. Swill the sautépan and prepare a sauce after the recipe in common use. This sauce must always be short, and it should be poured over the pheasant just before serving it. 1849—PATE CHAUD DE FAISAN The preparation of hot, raised pheasant pies is the same as usual; the ingredients alone changing. The reader will, therefore, kindly refer to ‘“‘Paté chaud de Canard” (No. 1752), and duly note the following modifications :— (1) Use a gratin forcemeat (No. 202) prepared from game livers and meat. (2) Roast the pheasant, keeping it underdone, and mix the pieces of cooked mushroom with the sliced truffles. (3) Accompany the pie by a Salmis sauce, prepared from the pheasant’s carcass and remains. 1850—MOUSSES ET MOUSSELINES DE FAISAN As already stated in various parts of this work, the constituents and their quantities are the same for mousses and mousselines, and but for the basic ingredient, which is pheasant in this case, the procedure does not differ from that already described. The base of the sauces served with these mousses and mousselines is a fumet made from the carcasses and remains. 1851—SOUFFLE DE FAISAN Prepare a very light, mousseline forcemeat of pheasant. Set in a buttered soufflé saucepan, and cook in a moderate oven. Send a fine, half-glaze sauce, flavoured with game essence, at the same time. CoLp PHEASANT 1852—FAISAN A LA BOHEMIENNE Proceed as for ‘‘ Faisan 4 la Bohémienne’’ hot (No. 1831). Cook it in an earthenware terrine, and add thereto, at the same time as the prescribed brandy, enough succulent, savoury jelly to fill up the terrine. Leave to cool for a day or two, and, when about to serve, remove the grease that has settled on the surface, by means of a spoon. Remove the last vestiges of grease by repeated scaldings; carefully wipe the terrine, and serve it incrusted in a block of ice. 1853—CHAUD-FROID DE FAISAN Proceed exactly as for ‘‘ Chaud-froid de Volaille ’’ (No. 1689), and use a brown chaud-froid sauce, flavoured with pheasant fumet. In regard to the decoration, dishing, &c., follow the recipe already referred to. 1854—CHAUD-FROID DE FAISAN A LA BULOZ Poéle a pheasant, keeping it underdone; raise its suprémes, and cut these into thin collops. With a fumet prepared from the carcass and the poélingliquor, prepare a brown chaud-froid sauce. Coat the collops with this sauce, and also coat ten cooked and grooved mushrooms with a white chaud-froid sauce. Clothe a dome-mould with clear aspic jelly, and deck it with truffles. Set the collops of pheasant and the chaud-froid-coated truffles inside, alternating the two in so doing; fill up the mould with the same jelly, and let it set on ice. When about to serve, turn out after the manner of an aspic, on a low cushion of rice or semolina, lying on a round dish. Border with neatly-cut croiitons of very clear aspic. 1855—FAISAN A LA CROIX DE BERNY Roast the pheasant and keep it underdone. When it is quite cold, raise its fillets and leave the legs and the wings attached to the carcass. By means of scissors, completely bone the carcass; garnish its inside with a truffled foie-gras Parfait, and cover it with a thin coat of foie-gras Mousse. Replace the fillets upon this Mousse, after having sliced them, and fill any gaps that may exist between the slices with some of the same Mousse: thus reconstructing the bird. Let the Mousse set thoroughly, and glaze with aspic jelly.