The Swedish, French, American cook book

Butter small individual double moulds, decorate half of the moulds with truffles — a daisy or any design desired; line the moulds with the mousse of pheasant. The rest of the phea¬ sant, after the breast has been used for the mousse, cook in water, sherry, onions, carrots, pepper and salt for about one hour; leave in the juice until cold. When cold, shred the meat in julienne style, fill the moulds that have been lined, put moulds together, and cook from six to eight minutes in hot water — well covered. When done, serve on a green foundation, with a mushroom sauce in the centre, as an entree for luncheon or dinner. Pheasant Croquettes a la Macedoine Croquettes de Faisan a la Macedoine Take pheasant that has been boiled or roasted and put through machine once. Make a very thick cream sauce from butter, flour, and milk; measure the pheasant by the cup. To each cup take three tablespoons hot cream sauce that has been flavored with sherry, pepper, and salt; put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in the shape of oblong croquettes, thick in centre and pointed at ends; roll in egg and fresh bread crumbs and fry in very hot fat. Serve in ring style, one resting on top of another, with macedoine of vegetables in the centre. Pheasant ( Faisan ) a la Casserole Clean the pheasant; tie it and parboil with some onions, water, carrots, pepper, and salt for about twenty-five minutes. Make a thick brown sauce from two cups of the broth and some beef ex¬ tract; color with kitchen bouquet and flavor with some sherry. Dissolve four tablespoons flour in one cup of cold broth, strain to the hot broth and cook until nice and simmery, add to the sauce vegetables that have been cooked — small dices of onions, carrots, peas, beans, mushrooms, and all different kinds; put the pheasant in a casserole, joint with sharp scissors — legs, second joints, cut the breast lengthwise, jointing the wings and breast across— let it remain in its shape as if it were not cut; fill the casserole with the vegetables, put into oven and bake until well done; then garnish with some plain vegetables and melted butter — carrots, [[peas, onions, string beans, turnips, etc., of different colors all around on top]; put a paper frill on each leg of the pheasant. Put the casserole on a paper doily or napkin on a platter, with a bunch of parsley at the head of the pheasant; raise the cover against the casserole at the other end. Serve as an entree or joint for luncheon, dinner, or supper. Quenelles of Pheasant ( Quenelles de Faisan ) a la Hollandaise [See recipe: Pheasant Mousse.] Drop one tablespoonful at a time of the mousse of pheasant into some broth that the pheasant has cooked in; when done, put on a broiler and glaze with a hot brown glaze. Serve on a foundation of hominy with truffle or hollandaise sauce in the centre. Broiled Pheasant with Butter ( Faisan grille au Beurre)