Truss and roast two ducklings as above, and serve on a dish with a sauce au jus d’orange (No. 17) round them. Ducklings aux olives and ducklings à la Chartre are dressed the same as above, but they are given in full in the Removes, No. 539.
No. 599. Faisans à la Fontainebleau.
Procure two young pheasants, pluck, draw, and truss them with their legs turned inside, lard the best part of the breast in a square, lay some thin slices of fat bacon at the bottom of a flat stewpan, put your pheasants upon it breasts upwards; have ready blanched twelve fine cabbage lettuces, take off the outside leaves and place them in the stewpan with the pheasants, put in also two large onions with three cloves stuck in each, and a bunch of parsley with two bayleaves, pour in sufficient white stock to come up to the larded part of the birds, lay eight pork sausages on the top of the lettuces, cover the whole with a sheet of buttered paper, cover the stewpan and stew gently for an hour, glaze and salamander the breasts of the birds, take the lettuces and sausages carefully out and lay them on a clean cloth to extract the grease, then lay two pieces of lettuce in the centre of your dish, just large enough to dress the birds upon, place one upon each piece, and with the remainder make a flat border near the edge of the dish, cut the sausages into three pieces and dress them upon the border of lettuce, pass the stock from the stewpan through a sieve into another stewpan, set it to boil, skim off all the fat, add a pint and a half of brown sauce (No. 1), reduce it to a nice demi-glace, add half a teaspoonful of sugar, sauce over the birds and serve.
The cabbage lettuces must be rather highly seasoned when put in the pan to stew.
No. 600. Faisans à la purée de Gibier.
Truss, lard, and braise two pheasants in the same manner as in the last, omitting the lettuces and sausages; when done, have ready prepared two thick pieces of toast, which cover with a stuffing made from the livers of the birds, as directed for faisans à l’amiral (see Removes, No. 544); put them in a sauté-pan in the oven twenty minutes, shape them tastefully, place them in your dish, and dress the birds upon them; have ready prepared the following sauce: roast a grouse, partridge, or any bird you have, or the remains of some game left from another dinner, pick off all the flesh, which pound well in a mortar, put two teaspoonfuls of chopped eschalots in a stewpan, with a small piece of butter, pass them a minute or two over the fire, then add the pounded game with a quart of the demi-glace de gibier (No. 61), and a gill of stock. Boil altogether ten minutes, rub it through a tammie, put it into another stewpan, season with a little pepper, salt, and half a teaspoonful of sugar; if too thick, add a little broth, warm it, but do not let it boil, sauce round the birds, glaze the larded part, and serve.
No. 601. Faisans truffés à la Piémontaise.
Proceed as directed in the Removes, using only two small pheasants or one large one.
No. 602. Faisans à l’Amiral.
Proceed as directed for the remove, but one large pheasant will be quite sufficient, diminish the quantity of garniture and sauce in proportion.