Cover with buttered paper and simmer as gently as possible till it is done enough. Pour either celery, horseradish, oyster, or soubise sauce over it, and serve more in a tureen.
Boudins of Pheasant à la Richelieu.
Take a cold pheasant and pick the meat from it; remove the skin and sinews, and pound the flesh in a mortar to a smooth paste. Mix its weight with the same quantity of pounded potatoes or panada and six ounces of fresh butter. Mix these thoroughly, pound them together, and season highly with salt and cayenne, and a trifle of mace. Bind together with the yolks of four eggs, one at a time, two tablespoonfuls of white sauce, and last of all two tablespoonfuls of boiled onions chopped small. Spread this mixture out on a dish, and make it up into small cutlets about three inches long, two inches wide, and a quarter of an inch thick. Drop these carefully into very hot water, and poach them gently for a few minutes. The water must not boil. Take them up, drain, and let them get cold; then egg and breadcrumb them, and fry them in hot butter a nice pale colour. Make a gravy by peeling and frying four onions in butter till lightly browned, dredge an ounce of flour over them, and pour upon them half a pint of stock, a glassful of claret, the bones of the pheasant, and pepper and salt. Simmer over fire for twenty minutes, strain through sieve, and it is ready for use. Serve the boudins in a circle with the gravy round.
Pheasant à la Bonne Femme.
Put a well-hung pheasant in a buttered stewpan with three ounces of good beef dripping and six ounces of ham cut into dice. Let the pheasant fry over fire till it is nicely and lightly browned, then add a tablespoonful of chutnee and three large Spanish onions cut in rings; cover the saucepan, and let it simmer till all are cooked. Take up the bird and put it on a dish, beat the onions over the fire for ten minutes, season with pepper and salt, and serve round the pheasant.
Pheasant à la Brillat-Savarin.
Hang a pheasant till tender, pluck, draw, and lard it carefully. Bone and draw two woodcocks, keep the trail separate, throw away the gizzards, chop up the meat with beef marrow which has been cooked by steam, scraped bacon, pepper, salt, mixed herbs and truffles; fill the pheasant with this stuffing, which fix in with a piece of bread the shape of a cork and tie it round with fine thread. Lay a thick slice of bread two inches broader than the pheasant in the dripping pan; pound the tail of the woodcock in a mortar with truffles, add anchovy, a little scraped bacon, and a lump of fresh butter; spread a thick layer on the bread, roast the pheasant over it so as to catch all the dripping and dish up on it.
Crème of Pheasants à la Moderne.
Take two pheasants, remove the skin from the breast, and cut from each the two large fillets and the two under ones; remove every particle of the white flesh that did not come away with the fillets, leaving the legs and pinions on the carcases.
Spread each fillet on a board and with a knife scrape the flesh from the skin of the fillet. When the flesh is removed from the four large fillets and from the four smaller ones, and little remnants gathered from the carcases, place them in a mortar and pour in a gill of cream and pound well for a few minutes, then rub through clean wire sieve, place it back in the mortar and keep adding, a gill at a time, more cream until one pint of cream is used up; now take two plain cylinder moulds, well buttered and ornamented according to fancy with truffles (or small dariole moulds may be used), fill carefully and place a piece of buttered paper on the top of the mould or moulds, and place them in a stewpan with about a pint of boiling water and let them simmer very gently for twenty minutes and turn out. Make a sauce to serve with this dish of the carcases, &c., mixed with rich Béchamel sauce, and when dished there should be a garnish of peas, mushrooms, or shred truffles.