No. 866. Faisans à la purée de Gibier.
Cut up two small pheasants as above, dress them in pyramid on your dish and serve with a sauce à la purée de gibier (No. 59) over, have about fifty very small croutons of bread, diamond shape, and fried in oil, which sprinkle over the last thing before serving.
No. 867. Filets de Faisans à la Comte de Brabant.
Fillet two full-grown young pheasants as you would a fowl, lard and braise them exactly the same, have half boiled in water sixty very fine Brussels sprouts, drain them in a colander and put them in a stewpan with a quarter of a pound of streaky bacon, season with a little pepper and salt, add a pint of good stock and stew them over a moderate fire till the stock is reduced to glaze, take out the sprouts, squeeze them together between two dishes, and dress them as a perfect pyramid in the centre of your dish, glaze and salamander the fillets nicely, and dress a fillet on each side with a thin slice of the bacon at each corner, place a quenelle at the top, and sauce round with the sauce fumée de gibier (No. 60); serve immediately.
No. 868. Filets de Faisans piqué aux légumes.
Lard and braise six fillets from three pheasants as above, have a fine fresh cucumber, cut six pieces from it of the same size as the fillets, which stew in a little stock in which you have put half a teaspoonful of sugar; when tender but not too much done drain them on a cloth; make a border of mashed potatoes on your dish, upon which dress the fillets and pieces of cucumber alternately in crown; have ready a small jardinière sauce (No. 100) to which you have added a few blanched mushrooms, put the vegetables in the centre with a piece of boiled (or a small) cauliflower on the top, sauce round, glaze the fillets and serve.
No. 869. Turban de Faisans en salmi.
Roast two pheasants in vegetables as directed in the Removes, cut them into quarters, that is, the four breasts with the wings and the legs with a piece of the back-bone, beat and trim them lightly, cut off the pinion from the wings, and make the breasts and legs nearly of the same shape, place them in a stewpan, cover them with a little stock, put the lid on the stewpan and set in the bain marie to get hot, make a border of forcemeat (see ris de veau à la Turque No. 673); when done place it in the centre of your dish and dress the pieces in crown upon it, sauce over with a sauce fumée de gibier (No. 60) in which you have put four large truffles in slices, or twenty button mushrooms; serve very hot.
No. 870. Filets de Faisans à la Marquise.
Fillet four young pheasants, lard and braise four of the fillets, (as for the filets aux légumes), egg the other four over with a paste-brush and throw them into a plate in which you have chopped ham and bread-crumbs mixed, cover them well, beat gently with a knife, and fry a light brown in a little clarified butter, make a small border of mashed potatoes upon your dish and dress the fillets alternately upon it; you have previously prepared a sauce velouté de gibier (No. 58), rather more than a pint, add twenty very white dressed cockscombs, when hot sauce round and garniture in the centre; glaze your fillets and serve; a spoonful of whipped cream would also be a great improvement added to the sauce when finished.