[1841—FAISAN A LA NORMANDE]
Colour the pheasant in butter.
Meanwhile quarter, peel, mince, and slightly toss in butter six medium-sized apples.
Garnish the bottom of a terrine with a layer of these apples; set the browned pheasant thereon; surround it with what remains of the apples; sprinkle it with a few tablespoonfuls of fresh cream; cover the terrine, and cook in the oven for from twenty to twenty-eight minutes.
Serve the preparation in the terrine.
[584]
][1842—FAISAN A LA PÉRIGUEUX[!-- TN: acute invisible --]
Stuff the pheasant with truffles, proceeding as for ordinary truffling (No. [1956]). [Poële] it in Madeira; dish, and surround it with a border of quenelles consisting of truffled game forcemeat, moulded by means of a coffeespoon, and poached at the last moment.
Serve separately a Périgueux sauce combined with the reduced [poëling]-liquor, cleared of all grease.
[1843—FAISAN A LA RÉGENCE[!-- TN: acute invisible --]
[Poële] the pheasant, and dish it on a low [croûton], carved from a sandwich-loaf and fried in butter.