This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"The pheasant has probably been more praised and more abused than any other game bird. Dr. Kitchiner says' its rarity is its best recom^ mendation, while Kettner says, if kept till the fit-melte is fully developed, it is beyond all other fowls. This is the point at which opinion divides. The pheasant requires long keeping to be eatable, and those who do not like 'high' game do not like the pheasant." "Some people will stare with astonishment when we name boiled pheasant, yet the only pheasant we ever really enjoyed was boiled, and served with celery sauce".
Pheasant. FAISAN DE BOHEME.
" When you want a superb dish a dish that will strike your guests with amazement and awe, boil a pheasant, and serve it with oyster sauce. I am aware that this sounds like a culinary heresy. Try it. I do not say you will abandon roasting, but I do say this - the recollection of that dish will haunt you for months, and you will not rest satisfied until you have it again before you".
The head taken off with its feathers, also the rump with the long tail-feathers, both reserved while the 'pheasant is larded, roasted, placed in dish and plumage fastened in place with silver skewers.
Are regarded almost as domestic fowls, being protected as they are in game preserves and bred and thinned out systematically. Their flesh is light in color, and they are cooked in most of the ways suitable for poultry. French and other Continental menus most frequently mention Bohemian pheasants, or faisans de Do heme.
Braised pheasants covered with Soubise sauce.