550. Mushrooms.—Wash about ten small fresh mushrooms, cut in slices, put in a stewpan, with half an ounce of butter, a little salt, pepper, and the juice of a quarter of a lemon, simmer for a few minutes on the fire till tender; if too liquid, add a little flour, place in centre of omelette, and proceed as above.
551. Bacon.—Cut two ounces of good lean bacon in small dice, put in pan to fry with the butter for one minute, then mix with the eggs prepared as for omelette of herbs, and cook the same way.
[Entrées of Game.]
552. Broiled Pheasant.—Having drawn a pheasant, lay it upon its breast, and pass a knife down the back-bone, upon each side, taking it entirely out, then cut off the feet at the knuckle, break the leg and thigh-bones, turning the leg inside, separate the breast-joint of the wing, pressing the bird quite flat, then sauté it in a sauté-pan, with a little lard or dripping, and when browned on both sides, and about half done, place it upon a plate, season well with salt and pepper, egg and bread-crumb over, and broil it upon a gridiron over a moderate fire until sufficiently done, which would be in about a quarter of an hour, when serve with game, mushroom, or any piquant sauce.
The advantage of broiling or sautéing game or poultry is, that when you are alone, you need only cook the half of any large bird at one time.
Game Curries.—I have also made very good game curries, but not too hot with curry, as that would entirely destroy the flavor of the game.