Comprising Pheasants, d la Perigueux.

a la Chipolata.

a I' ltalienne.

a, la Beauveaux.

,, a la Financiere.

with pur'ee of celery.

d la Soubise.

d la Danphine.

d la Paysanne.

Pheasants, d la Dauphinoise.

with braized cabbage.

d la Flamande.

d I' Allemande.

d la Rigence.

d VEspagnole.

d I'Aspic.

d la Monglas.

707. Pheasants, A La Perigueux

Follow in every respect the directions for dressing turkeys a la Perigueux (No. 660).

708. Pheasants, A La Chipolata

These are to be trussed and nicely roasted, and when taken from the spit, should be dished up and neatly garnished with a Chipolata ragout (No. 190).

709. Pheasants, A L'Ltalienne

Truss two pheasants as for boiling, and place them on the spit in the usual way, then cover the breasts with a reduced wine mirepoix, retaining the vegetables in it; wrap them in two large sheets of well-buttered paper, securely fastened at each end with a string; place a long stout-made iron skewer at the backs of the pheasants, which must be likewise tightly secured with string to prevent them from slipping round. Roast the pheasants for an hour, take them up, place them on their dish, garnish with a border of raviolis (No. 375), pour an Italian sauce (No. 12) over them, and serve.

710. Pheasants, A La Beauveaux

The pheasants must be boned, except the legs and wings, which should be left entire : stuff them with a farce made with fat livers of fowls or game (No. 249) : then truss them so as to give them the appearance of being whole; run a strong iron skewer through them, fasten this upon a spit with string at each end of the skewer; cover the breasts with some reduced mirepoix (No. 236), and wrap them up in two sheets of buttered paper, which must also be securely fastened with string. Roast the pheasants an hour and a quarter, and when done, dish them up with a ragout of scollops of fat livers and truffles (No. 191) in a Financiere sauce, and serve.

711. Pheasants, A La Financiere

Truss and roast the pheasants, and when done, dish them up with a rich Financie're ragout (No. 188).

712. Pheasants, With Puree Of Celery

Truss the pheasants for boiling, braize them in some good stock, garnished with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley; when done drain them upon a napkin, dish them up, and pour over them a white puree of celery (No. 110) ; garnish round with a border of potato croquettes, and serve.

713. Pheasants, A La Soubise

These should be larded through the breasts, lengthwise, with strips of fat bacon about four inches long and a quarter of an inch square, seasoned with pepper and salt and chopped parsley; they must be afterward trussed for boiling, then braized as in the foregoing case ; when done, dish them up with a puree of onions a la Soubise (No. 119) poured over them, and send to table.