The Swedish, French, American cook book

Singe, pick, and clean the pheasant well; remove the neck and split the breast bone; with a rolling pin pound the pheasant down so that it lies flat on the broiler. First put in a pan with some butter, pepper, and salt, and cook in oven for about ten minutes — well covered. When ready to serve, put on a broiler and broil until evenly brown on both sides. Put on a hot platter; joint, and leave in its own shape. Pour some melted butter over the pheasant and some chopped parsley. Serve with any kind of potatoes. Pheasant ( Faisan ) a la Dauphine For this dish the legs and second joints may be used. Put in water with onions, carrots, pepper, and salt; cook until well done; leave in the juice until cold; form in nice cutlets, trim and remove the skin and bone, leaving the leg bone in. Make a sauce from one tablespoon butter, two tablespoons flour, add one cup boiling milk, and half cup mushroom juice. Beat this until it gets creamy and very thick; flavor with sherry, pepper, and salt; add one cup chopped mushrooms to the sauce; let it come to a heat. This sauce must be so thick that a spoon will almost stand in it. Cover the cutlets with this sauce, put on an oiled table until cold; when cold, dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily, let one cutlet rest on top of another; garnish with a paper frill on each and some parsley. (Potatoes and green vegetables can also be served with this dish.) Serve with an English bread sauce and currant jelly for luncheon or supper. Pheasant with Mushrooms, a la Parisienne Faisan aux Champignons, a la Parisienne Singe, pick, and wash the pheasant well; cook in water with onions, carrots, pepper, and salt; when done, leave in the juice until cold; then cut in dices. Put one pound of mushrooms on stove in one cup water, half cup sherry, pepper, and salt; stew for about fifteen minutes. Heat the pheasant between two plates. Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour; stir on stove; add juice from the mushrooms and half cup hot milk; flavor with sherry, pepper, and salt; add the cut-up pheasant and cut-up mushrooms; when ready to serve, add half cup cream. Have ready silver cups that have a handle, tie on the handle a ribbon to match the table. Have very hot, and when ready to serve, fill with the pheasant and mushrooms; put the silver cups on a paper doily on a platter, and garnish with a bunch of parsley in the centre. Serve as an entree for luncheon or dinner. [If silver cups are not at hand, use fancy ramequin cups in place of them.] COLD DISHES OF PHEASANT Pheasant ( Faisan ) a la Chaud-froid