Fried Fillets Of Pheasants With Truffles

Cut off the fillets of two young but well-hung pheasants; put them in a saute -pan with some thin slices of truffles and fry them in clarified butter. When nicely browned on both sides drain them, place on a sheet of paper on the table and trim them all to the same shape, leaving the truffles to cook a little longer; put the fillets in the sautepan again and give them one or two turns over the fire. Reduce some bechamel sauce with essence of truffles and pheasants; drain the fillets and truffles, arrange them on a hot dish, pour the sauce over them, and serve.

Deviled Legs Of Pheasants

Take the legs of cold roast pheasants, score them across four or five times, rub mustard, salt and pepper into the cuts, and broil them on a hot gridiron with a piece of cold butter laid on each leg. Serve as hot as possible.

Pheasant Perigueux

Pluck, singe and draw a pheasant and make the following forcemeat: Peel one-half pound of fresh truffles, chop and pound them in a mortar with three ounces of bacon fat. Put the pounded mixture in a small saucepan and stir it over the fire until hot through; then turn it in a basin, let it get cold, and season it to taste. Stuff the bird with this and leave it for two days to absorb the flavor of the truffles. Wrap it in a sheet of buttered paper, lay it in a roasting pan and set it in the oven to roast, keeping it well basted. When the pheasant is cooked remove the paper, place it on a hot dish, pour round it a rich brown gravy made from the necks, gizzards, etc., and serve, garnished with truffles and potato croquettes, with a little mushroom catsup and essence of ham added

Roasted Pheasant

Singe and truss the bird and put inside a shallot and a lump of butter; lard the breast close with thin strips of bacon, and tie a thin strip of bacon over the larded part. Roast the bird in a good hot oven, basting it often with butter. Five minutes before taking the bird from the oven remove the slice of bacon and brown the larded part. When cooked place the bird on a hot dish, strew over it some crumbs of bread that have been fried brown in butter, and serve it with a sauceboatful each of rich brown gravy and bread sauce.

Salmis Of Pheasant

Cut off the flesh of a cold roast pheasant, remove the skin, and trim each piece nicely; put the bones and trimmings in a stewpan with two shallots, a clove of garlic, a laurel leaf, the grated rind of half a lemon, and a small piece of meat glaze, moisten with one pint of white wine and one tablespoonful of rich gravy. Stew the whole gently till the sauce has sufficiently reduced, then strain it through a fine hair-sieve. Return it to the saucepan, put in the pieces of pheasant meat, heat them through but do not boil the sauce again. Arrange the meat on a hot dish, squeeze the juice of an orange into the sauce, pour it round the meat, garnish with sippets of toast, or croutons of bread that have been fried brown in butter, and serve while very hot.

Pheasant Soubise

Truss a pheasant as for boiled chicken, put it in a braisingpan with a layer of bacon, some chopped vegetables, some sweet herbs, and one-half pint of stock, and braise it. When cooked take it out of the braisingpan, drain it and dry it in front of the fire. Place it on a hot dish, surround it with soubise sauce, and serve