Pheasant A La Montansier - Faisan A La Montansier

Take a nice fat pheasant, remove the breast-bone, and then truss the bird as for roasting; till it with farce as below, sew it up, and then rub it well over with dripping; tie a strip of fat scored raw bacon on the breast, and roast the bird for fifty to sixty minutes before a quick fire, or cook it in the oven, taking care to baste the bird well whilst cooking. When done take it up, remove the trussing-strings or skewers, and place the bird on a hot dish, garnish it with hatelet skewers and watercress salad (vol. i.), and serve with Montansier sauce in a hot sauce-boat. Serve for luncheon or dinner as a hot dish.

Farce For Pheasant A La Montansier

Take three ounces of chopped lean cooked bam or tongue, twelve raw bearded sauce oysters (cut up into small dice shapes), a dessertspoonful of finely chopped raw parsley, two whole raw eggs, half a pound of fresh white bread crumbs, a dust of Marshall's Coralline Pepper, a pinch of salt, and two ounces of warm butter; mix altogether, then use.

Roast Pheasant - Mushroom Sauce Faisan Roti - Sauce Champignons

Pick, cleanse, singe and truss the pheasant for roasting, put a piece of slitted fat bacon on the breast, rub it over with warm dripping and cook for about twenty-five minutes, keeping basted while cooking. When cooked, place the bird on a crouton or on toast on a dish, and garnish it with watercress. The slitted bacon may or may not be served with the pheasant. Have Mushroom sauce (see recipe) served in a sauceboat and send to table quite hot.

Braised Pheasant With Cabbage Faisan Braise Aux Choux

Cleanse and truss the bird, lard the breast and legs, and put it into a well-buttered paper. Put into a well-buttered pan about a pound of streaky bacon or salt pork, cut into about twenty-four small pieces, place the bird on top and fry till the pieces are a nice golden colour; then add about half a pint of nicely-flavoured game gravy (vol. i. page 7) and a bunch of herbs, and place round the pheasant a cabbage cut in quarters, as below, and let the whole braise gently for about one and a half hours, adding more stock as needed; take up the pheasant, remove the paper and string and glaze it over, place the four pieces of cabbage round it, and the fried pieces of bacon between the cabbage; serve hot with a good hot game gravy in a sauceboat, with any gravy from the braising freed from fat and added.

Cabbage Blanched

Trim and wash the cabbage and put it, with a pinch of salt, into cold water; when it comes to the boil strain it, wash it in cold water, press the water from it, and dry it in a cloth.

Pheasants A La Financiere - Faisans A La Financiere

Pick, singe and truss one or two pheasants, and lard the breasts with lardons of fat bacon, trim these evenly with a pair of scissors, then place the pheasants in a stewpan to braise as in vol. i. page 180. When cooked, remove the pheasants from the pan and put them on a baking-tin, brush them over lightly with a little warm glaze, and return them to the oven for about ten or twelve minutes to crisp; remove the fat from the gravy, then add the latter to about three-quarters of a pint of good Brown sauce (vol. i.), and boil together with two or three fresh mushrooms, keeping skimmed while boiling; when reduced about one-fourth part, pass through the tammy cloth; reboil, pour round the pheasants and garnish with Financiere garnish that has been heated in the bain-marie and arranged on hatelet skewers. The Financiere is kept ready for use in bottles.