Comprising Salmis of Pheasant, d la Bourguignotte. " d la Bresilienne.

" d la Paysanne.

" d la Chasseur.

Scollops of Pheasant d la Richelieu. " d la Victoria.

" d la Palerme.

1071. Salmis of Pheasant, A La Bourguignotte

Roast the pheasant, let it become cold, and then cut it up as follows : - First remove the legs, then cut off the fillets with the pinion-bones adhering thereto, separate the breast from the back, trim them both, cut them crosswise into halves, and place all the pieces in a stew-pan. Next chop up the trimmings and put them into a stewpan with three shalots sliced up, a small bay-leaf and sprig of thyme, a few pepper-corns, a blade of mace, and a pat of butter ; fry these over a stove-fire until they are slightly browned, moisten them with half a pint of Claret or Burgundy, and set the whole to boil upon the stove until reduced to half the quantity; then add half a pint of white consomme, and after the fumet has simmered by the side of the stove for a quarter of an hour, pass it through a sieve into a stewpan containing sufficient Espagnole sauce for the entree, and work it in the usual manner (by clarifying and reducing it), then pass it through a tammy into a basin. Pour one-third of the sauce over the pheasant and put the remainder into a bain-marie containing some button-mushrooms, small truffles, glazed button onions, and about twenty very small quenelles. When about to send to table, warm the members of pheasant without allowing them to boil; dish them up, first placing the pieces of back, then the legs, and the fillets, surmounting the whole with the breast, garnish the salmis with the ragout disposed in groups round the base, place some heart-shaped croutons between these, pour the remainder of the sauce over the entree, and serve.

1072. Salmis Of Pheasant, A La Bresilienne

Roast the pheasant, and afterward cut it up into small joints as in the foregoing case. Make a little farce with four pheasants' livers (or these failing, fowls' livers may be substituted), and use this to fill eight heart-shaped croutons of fried bread. Chop the trimmings, and put them into a stewpan with two cloves of garlic, some chopped mushrooms, a blade of mace, bay-leaf, sprig of thyme, twelve peppercorns, and a teaspoonful of the powder of sweet red pimento, four ounces of lean ham, and a good table-spoonful of salad oil; fry these over a moderate stove-fire for five minutes, then add six ripe tomatas, and after these ingredients have been stirred over the fire until the tomatas are melted, pour in half a tumblerful of Madeira; boil this down to half its quantity, add half a pint of consomme, allow the fumet to boil gently for twenty minutes, and pass it through the tammy with pressure into a stewpan containing a small ladleful of Espagnole sauce ; work this in the usual manner, and pass it through the tammy into a basin; add one-third to the pieces of pheasant, and pour the remainder into a bain-marie containing some button-mushrooms and small truffles. Dish up the pheasant as usual, place the croutons (warmed in the oven and glazed), round the salmis, garnish with the ragout and sauce and serve.