No. 142. Fagiano alla Napoletana (Pheasant)

Ingredients: Pheasant, macaroni, gravy, butter, Parmesan, tomatoes.

Lard a pheasant, roast it, and serve it on a layer of macaroni cooked with good reduced gravy, two ounces of butter, a tablespoonful of grated Parmesan, and a puree of tomatoes. Serve with Neapolitan sauce (No. 12) in a sauce bowl.

No. 143. Fagiano alla Perigò (Pheasant)

Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.

Make a mixture of three tablespoonsful of chopped truffles, three ounces of butter and a little salt, and with this stuff a pheasant. Then cover it with slices of fat bacon and keep it in a cool place till next day. A few hours before serving roast the pheasant and baste it well with melted butter and a wine-glass of Madeira or Marsala. Make a croûton of fried bread the shape of your dish, and over this put a layer of forcemeat of fowl and a number of small fowl quenelles; cover them with buttered paper, then put the. dish in the oven for a few minutes so as to settle the forcemeat. When the pheasant is cooked, place it on the croûton and garnish it with slices of truffle which have been previously cooked in Madeira, and serve with a Perigord sauce.