[1832—FAISAN EN CASSEROLE]
Truss the pheasant as for an entrée, and [poële] it in butter only. This done, swill the saucepan with a few drops of brandy and a tablespoonful of game gravy.
Cover the utensil, and serve the dish burning hot.
[1833—FAISAN EN COCOTTE]
Proceed exactly as for pheasant “[en casserole],” and, when the cooking is two-thirds done, surround it with a garnish of small onions cooked in butter; small, cooked mushroom-heads and olive-shaped truffles, the latter taking the place of the [582] ]potatoes, which are one of the garnishing ingredients of fowls “[en cocotte].”
[1834—FAISAN EN CHARTREUSE]
Parboil a fine, round-headed, quartered cabbage, and braise it as directed under No. [2100], adding thereto an old, oven-browned pheasant.
The chartreuse may be made with the pheasant kept whole or cut into pieces, but in any case, roasted or [poëled], it should be very tender and only just cooked. The old pheasant put in with the cabbage only serves in imparting its flavour to the latter, but it must not and cannot be used for the chartreuse.
If the chartreuse be made with a cut-up pheasant, proceed as in the case of No. [1778]. If whole, line an oval mould [chartreuse-fashion]; coat the inside with a portion of the braised cabbage, which should be slightly pressed; set the pheasant, breast undermost, in the mould; cover it with what remains of the cabbage, and then turn it out on a dish.
Send a sauceboat of excellent half-glaze, flavoured with pheasant [fumet], separately.