718. Pheasants, A La Flamande

Truss and braize the pheasants in common stock, garnished with carrot, onion stuck with two cloves, and a faggot of parsley; when done, dish them up side by side, garnish round with alternate groups of carrots and turnips, cut into fancy shapes, and nicely glazed, and some dressed Brussels sprouts and glazed onions; pour an Espagnole sauce round them, glaze the pheasants, and serve.

719. Pheasants, A L'Allemande

See chickens d, l' Allemande (No. 690.)

720. Pheasants, A La Eegence

Truss the pheasants with plump breasts as for roasting, lard them closely, and about an hour before dinner-time, put them on the spit before the fire to roast for about forty minutes, taking particular care to baste them frequently, and glaze them well just before taking them off the spit. When done, dish them up, garnish round with groups of white cocks'-combs, button-mushrooms, small quenelles and truffles; in each flank of the dish place a large decorated quenelle, and at the ends put a larded sweetbread; sauce the remove neatly round with some Allemande sauce, so as not to touch the pheasants, glaze the larding, and serve.

721. Pheasants, With Rice, A L'Espagnole

These must be trussed as for boiling, and then placed in an oval stewpan, with carrot, celery, two onions stuck with three cloves each, a garnished faggot of parsley and a couple of red Spanish sausages ; moisten with some red wine mirepoix, cover them up, and set them to stew very gently for about two hours on a slow fire.

While the pheasants are stewing, prepare some rice in the following manner :

Thoroughly wash ten ounces of Carolina rice, and afterward boil it for three minutes in water, and drain it on a sieve until all the moisture is absorbed ; then put a gill of salad-oil into a large sauta-pan over a brisk fire, and, as soon as the oil is quite hot, throw the rice in and fry it until it becomes slightly browned, stirring it with a spoon the whole of the time it remains on the fire. Then put the rice into a stewpan, moisten it with a pint and a half of good consomme, season with a little Cayenne pepper and a pinch of saffron powder; set it to simmer very gently on the fire for half an hour, and when the pheasants are dished up, work the rice with a teaspoonful of tomata sauce and a little glaze, then mould it in the shape of ordinary quenelles with a tablespoon, and place these closely round the pheasants after they are dished up ; sauce them over with Poivrade sauce in which part of their broth has been mixed after being first boiled down to glaze, and serve.

722. Pheasants, A L'Aspic

Bone the pheasants, and take care to leave the legs and wings entire ; then season the inside with pepper and salt, and fill them out with some forcemeat of pheasant (No. 243) previously mixed with some chopped parsley and mushrooms; truss them so as to give them their original shape and size, cover them with thin layers of fat bacon and wrap them securely in napkins spread with butter, fastened at each end with string. When the pheasants are thus far prepared, place them in an oval stewpan with a carrot, an onion stuck with three cloves, and a garnished faggot of parsley; moisten with good white stock in sufficient quantity to cover them, and then set them to braize very gently on a slow fire for an hour and a half. When the pheasants are done, take them up, remove the napkins and strings, drain all the moisture from them upon a clean napkin, and dish them up; pour under them some bright essence of game, made from the carcasses of the pheasants, which, previously to its being used, must be clarified and reduced to half-glaze.