[1835—FAISAN A LA CHOUCROÛTE[!-- TN: original reads "CHOÛCROUTE" --]
Prepare the sauerkraut after No. [2097], and bear in mind that when it is specially prepared to accompany a pheasant, it is considerably improved by being braised with foie-gras fat.
[Poële] a very tender pheasant, and only just cook it. Lay the well-drained sauerkraut on a long dish; set the pheasant upon it, and surround it with a border consisting of rectangles of bacon, cooked in the sauerkraut.
Serve separately the [poëling]-liquor combined with a little game [fumet], strained, and kept somewhat greasy.
[1836—FAISAN A LA CRÈME[!-- TN: original reads "CRÊME" --]
Cook the pheasant in butter, in a saucepan, with a medium-sized, quartered onion. When the cooking is three-parts done, sprinkle the bird with one-quarter pint of cream (sour if possible), or with ordinary cream, acidulated by means of a few drops of lemon juice.
Finish the cooking, basting the piece the while with cream and serve in the saucepan.
[1837—FAISAN DEMIDOFF]
Proceed exactly as directed under “Poulet à la Demidoff” (No. [1464]).