714. Pheasants, A La Dauphine

See Poulards a la Dauphine. (No. 684.)

715. Pheasants, A La Paysanne

Truss the pheasants as for boiling with the legs tucked inside; then put them into an oval stewpan with four ounces of butter, and a piece of glaze the size of an egg, and set them to simmer very gently over a slow fire. They must be frequently turned, and care should be taken to prevent the glaze and butter from burning. When the pheasants are done, let the butter and urease be poured off; add a glass of white wine and some good stock in sufficient quantity to serve for the gravy, the juice of half a lemon and a little pepper and salt; boil these together to detach the glaze from the sides of the stewpan, and when the pheasants are dished up, pour this gravy over them, garnish them round with groups of potatoes cut into the shape of large olives and fried in butter, and serve.

716. Pheasants, A La Dauphinoise

Truss the pheasants as for boiling, braize them in a wine mirepoix (No. 236), and when done, take them up, draw the strings, and allow them to get partially cold ; then cover them entirely with some reduced Allemande sauce in which has been mixed half the mirepoix the pheasants have been braized in, (this previously to its being boiled down for the purpose of adding it to the sauce, must be freed of all the grease, etc.) This coating of sauce should be allowed to cool, and then must be bread-crumbed over with grated Parmesan cheese mixed with the bread-crumbs in equal proportions. The pheasants must now be placed in a deep sauta-pan or pie-dish, previously well-buttered, and the remaining half of the braize added to moisten the bottom of the pan.- Three-quarters of an hour before dinner-time, sprinkle the pheasants with a little clarified butter, and set them in the oven to be baked of a very light fawn color, frequently basting them with clarified butter while baking. When done, dish them up side by side, garnish round with a border of quenelles of polenta, pour a brown Italian sauce (No. 12) under them, and serve.

The quenelles of polenta above alluded to should be thus made: - Put into a small stewpan six ounces of butter, half a pint of water, a little mignionette pepper, and salt; set these on the fire to boil, and then mix in with them six ounces of polenta (a preparation of Indian corn) ; stir this again over the fire until it becomes a a smooth compact paste, and then work in with it two whole eggs and two yelks, and two ounces of grated Parmesan cheese. Shape this composition into quenelles with two table-spoons in the usual manner, and poach them in hot water.

717. Pheasants, With Stewed Cabbages

These must be trussed as for boiling, and placed in a rather large oval stewpan with three white-heart or Savoy cabbages previously cut into halves, the cores taken out, and blanched or parboiled ; afterward the two halves of each cabbage, previously seasoned with mignionette pepper, and salt, must be tied up with string ; add two carrots, one head of celery, two onions, each stuck with two clove-, one pound of streaky bacon from which all the rust has been pared off, and which must also be parboiled like the cabbages, one pound of German sausage, and a garnished faggot of parsley ; moisten with good stock in sufficient quantity to cover the pheasants, cover with a piece of buttered paper, put the lid on the stewpan, and then set the whole on a moderate fire to stew very gently for about two hours. Just before sending to table, take out the pheasants, drain them upon a napkin, remove the strings, and dish them up with an ornamental croustade of fried bread in the centre; then put the bacon and German sausage upon a plate, and after having drained the cabbages in a colander, roll them in a clean napkin in the form of a rolling-pin; cut this into two-inch lengths, and place them round the pheasants, trim the bacon, cut it into strips, and lay them on the top of the circle of the pieces of cabbages in alternate layers with slices of the sausage; about the upper part of this dish, place well-formed groups of nicely-shaped glazed carrots, turnips, and onions, prepared for the purpose; pour an Espagnole sauce over the whole, glaze the pheasants and the roots, and serve.