Salmi of Moor Fowl or Wild Duck.
Carve the birds very neatly, and strip every particle of skin and fat from the legs, wings, and breasts, braise the bodies well and put them with the skin and other trimmings into a very clean stewpan. Add two or three sliced shalots, a bayleaf, a small blade of mace and a few peppercorns, then pour in a pint of good veal gravy, and boil briskly till reduced nearly half, strain the gravy, pressing the bones well, skim off the fat, add a dust of cayenne and squeeze in a few drops of lemon; heat the game very gradually in it, but it must not be allowed to boil. Place sippets of fried bread round the dish, arrange the birds in a pyramid, give the same a boil and pour over. A couple of wineglasses of port or claret should be mixed with the gravy.
Ortolans in Cases.
Bone as many ortolans as are required, have ready about three rashers of bacon chopped fine, which must be put into a sauté-pan with two shalots, one bayleaf, a bouquet garni, half a teaspoonful of black pepper and salt to taste. These must be fried till coloured; then add half a pound of calf's liver, cut small, and fried till brown; next place them in a mortar and pound them well, add the yolks of three hard boiled eggs and some truffle cuttings, pound again, and pass through a sieve; stuff the ortolans with this forcemeat, roll them up, and place them in a well-oiled paper case, and then bake in a quick oven. Pour over each case before serving a gravy made from the bones and trimmings of the birds, half a pint of rich gravy and a glass of claret, which should be reduced one half: send to table as hot as possible.
Ortolans à la Périgourdine.
Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice. Take as many truffles as there are ortolans, scoop out the centres and boil them in champagne (Saumur will do). When done, pour a little purée of game into each truffle, add the ortolans, warm for a few seconds in the oven, and serve.
Ortolans aux Truffes.
Take as many even large-sized truffles as ortolans; make a large round hole in the middle of each truffle, and put in it a little chicken forcemeat. Cut off the heads, necks, and feet of the birds, season with salt and pepper, and lay each bird on its back in one of the truffles. Arrange them in a stewpan, lay thin slices of bacon over them, pour over them some good stock, into which a gill of Madeira has been poured, and then simmer them very gently for twenty-five minutes. Dish the ortolans on toast, and strain the gravy over them.
Partridges à la Barbarie.
Truss the birds, and stuff them with chopped truffles and rasped bacon, seasoned with salt and pepper and a tiny dust of cayenne. Cut small pieces of truffles in the shape of nails; make holes with a penknife in the breasts of the birds; widen the holes with a skewer, and fill them with the truffles; let this decoration be very regular. Put them into a stewpan with slices of bacon round them, and good gravy poured in enough to cover the birds. When they have been stewed for twenty minutes glaze them; dish them up with a Financière sauce (see 'Entrées à la Mode').
Partridge Blancmanger aux Truffes.
Boil a brace of partridges and let them get cold. Melt about a pint of aspic jelly and take a plain round quart mould and pour about a gill of aspic jelly into it to mask it by turning the mould round and round in the hands till the inside has been entirely covered by the jelly, pour away any that does not adhere, and place the mould on ice at once. Cut a few large truffles in slices and ornament the bottom of the mould with a star, pour on about two tablespoonfuls of a little cold liquid aspic. Put into a stewpan a pint of aspic and whisk it till it becomes white as cream, then mask the mould with this; pour in enough to half fill it, then turn it round and round, covering all the inside of the mould, pouring out any superfluity. Skin the partridges and cut off all the meat and chop it up: then pound it with a gill of cream in the mortar, and then rub through a fine wire sieve. Place this in a large stewpan, add half a pint of cream, and mix it with the partridge meat. Collect the aspic jelly, melt it, and whip it up and add it to the partridge; then fill the mould with this and pour in a little liquid aspic; place on ice. To serve this, dip it into warm water the same as a mould of jelly, turn it out, and garnish with aspic croûtons alternately with very small tomatoes; around the top arrange a wreath of chervil.
Partridges à la Béarnaise.
Wipe the inside of the partridges with a damp cloth. Cut off the heads, and truss the legs like boiled fowls. Put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea, and shake them over a clear fire till slightly browned all over. Then pour over them two tablespoonfuls of strong stock, one glassful of sherry, and two tablespoonfuls of preserved tomatoes, with a little salt and plenty of pepper. Simmer all gently together until the partridges are done enough, and serve very hot. The sauce should be highly seasoned.
Blanquette of Partridge aux Champignons.
Raise the flesh of a cold partridge, take off the skin; cut the flesh into scallops; put some velouté sauce in a stewpan with half a basket of mushrooms skinned and sliced. Reduce the sauce till very thick, adding enough cream to make it white. Throw it over the partridge scallops, to which add a few mushrooms.
Broiled Partridges.
Take off the heads and prepare them as if for the spit. Break down the breast bone and split them entirely up the back and lay them flat. Shred an eschalot as fine as possible and mix it with breadcrumbs. Dip the partridges in clarified butter and cover inside and outside with the crumbs. Broil them over a clear fire, turning them frequently for a quarter of an hour, and serve them up with mushroom sauce.
Chartreuse of Partridges.
Boil some carrots and turnips separately, and cut them into pieces two inches long and three quarters of an inch in diameter. Braise a couple of small summer cabbages, drain well, and stir over the fire till quite dry; then roll them on a cloth and cut them into pieces about two inches long and an inch thick. Roast a brace of partridges, and cut them into neat joints. Butter a plain entrée mould, line it at the bottom and the sides with buttered paper to form a sort of wall, then fill it up with cabbage and the pieces of partridge in alternate layers. Steam the chartreuse to make it hot, turn it out of the mould upon an entrée dish, and garnish with turnips, carrots, and French beans. Send good brown sauce to table with it.
Partridges aux Choux.
Truss a brace of partridges for boiling, and mince about half a pound of fat bacon or pork, and put it into a saucepan on the fire; when it is boiling, immerse the birds quickly, and sauté them till nicely coloured. Have ready a small savoy, which has been well washed and drained, chop it up and place it in the saucepan with the partridges, a bouquet garni, two pork sausages, pepper and salt to taste; add about half a pint of stock, and let all simmer together for two and a half hours. When ready to serve, remove the bouquet garni, and serve the chopped cabbage round the birds, and the sausages split and divided into four pieces each.
Cold Glazed Fillets of Partridge.
Roast a brace of partridges, fillet them, pound the meat from the carcases in a mortar with truffles and mushrooms; simmer the bones in some vin de Grave, with truffle trimmings, shalots, and a bayleaf, which reduce on the fire to about three-quarters the quantity; squeeze through a cloth, add two tablespoonfuls of clear stock to it, and stir half of it into the pounded meat; mix it thoroughly, and stir it until it boils; pass it through a tammy, and leave to get cold. Arrange the fillets, with a tomato cut the same shape between each one, in a circle round an entrée dish; fill the centre with the purée, cover the whole with the remainder of the sauce, and garnish with croûtons of aspic jelly.
Partridges à la Cussy.
Remove all the bones from the birds except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweetbread, mushrooms, truffles, and cockscombs which have been boiled; sew up the birds to their original shape, hold them over hot coals till the breasts are quite firm, and cover them with buttered paper. Line a stewpan with a slice of ham, two or three onions, carrots, a bouquet garni, a little scraped bacon, the partridge bones which have been pounded, salt, and pepper; moisten with stock. As soon as the vegetables get soft, add the partridges, and simmer over a slow fire. When done, dish up the birds, pass the sauce through a tammy, skim off the fat, reduce, and add a few truffles or slices of mushrooms, and pour over the partridges.
Partridges with Mushrooms.
Take a brace of birds, and prepare about half a pound of button mushrooms, and place them in a stewpan with an ounce and a half of melted butter; add a slight sprinkling of salt and cayenne, and let them simmer for about nine minutes, then turn out all into a plate, and when quite cold put it into the bodies of the partridges; sew and truss them securely and roast them in the usual way, and serve either mushroom sauce round them, or they can be served up with their own gravy only, and bread sauce handed.
Partridge Pie.
Cut the breasts and legs off two or three birds, sprinkle them with pepper and salt, and cook them in the oven smothered in butter, and covered with a buttered paper. Pound the carcases, and make them into good gravy, but do not thicken it.
Take the livers of the birds with an equal quantity of calf's liver, mince both, and toss them in butter over the fire for a minute or two; then pound them in a mortar with an equal quantity of bacon, two shalots parboiled, with pepper, salt, powdered spice, and sweet herbs to taste. When well pounded, pass it through a sieve; put a layer of forcemeat into a pie-dish, arrange the pieces of partridge on it, filling up the interstices with the forcemeat; then pour in as much gravy as is required, put on the paste cover, and bake for an hour. When done, a little more boiling hot gravy may be introduced through the hole in the centre of the crust. A little melted aspic jelly may be added to the gravy.
Partridge Pudding.
Take a brace of well-kept partridges, cut them into neat joints and skin them; line a quart pudding basin with suet crust, place a thinnish slice of rump steak at the bottom of the dish cut into pieces, put in the pieces of partridge, season with pepper and salt, and pour in about a pint of good dark stock well clarified from fat, then put on the cover and boil in the usual way.
Partridges à la Reine.
Truss a brace of partridges for boiling, fill them with good game forcemeat, with two or three truffles cut up in small pieces, and tie thin slices of fat bacon over them. Slice a small carrot into a stewpan with an onion, four or five sticks of celery, two or three sprigs of parsley, and an ounce of fresh butter. Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible till the partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour and as much browning as is necessary; flavour with a little cayenne, half a dozen drops of essence of anchovy, and a tablespoonful of sherry. Stir this sauce over a gentle fire till it is on the point of boiling, then pour it over the partridges already dished up on toast, and serve instantly.
Salmi of Partridge à la Chasseur.
Take a couple of cold roast partridges—they should be rather under-cooked—cut into neat joints, removing all skin and sinew, and lay the pieces in a stewpan with four tablespoonfuls of salad oil, six tablespoonfuls of claret, the strained juice of a lemon, salt, pepper, and cayenne to taste.
Simmer gently for a few minutes till the salmi is hot throughout, then serve directly. Garnish with fried sippets.
Scalloped Partridges.
Take the fillets of a brace of partridges, sauté them in butter till firm, drain them, and put in some good game stock and two tablespoonfuls of Allemagne sauce; when boiling put in the scalloped partridges, with two or three peeled mushrooms, a small piece of butter, and the juice of half a lemon. Dish up the scallops in a circle, and fill the same in the centre.
Partridges à la Sierra Morena.
Take a brace of partridges properly trussed; cut into dice one inch thick a little less than half a pound of bacon, and put them in the stewpan; cut two large onions in quarters, take six whole black peppers, a little salt, one bayleaf, half a gill of vinegar, one gill of port wine, one gill of water, one tablespoonful of salad oil, and put all these ingredients into the stewpan; put on the lid, and cover the stewpan with half a sheet of brown kitchen paper; put the stewpan on a slow fire to stew for two hours; then take out the partridges and dish them and put round some of the quarters of onions which have been stewed. Pass the gravy through a sieve and send to table.
Partridge Soufflé.
Roast a partridge, chop and pound the flesh in a mortar with a few spoonfuls of Béchamel sauce and a small piece of butter. Season well; mix with this four eggs, and strain the whole through a sieve into a basin. Beat the whites of the eggs stiffly, and mix lightly with the purée. Put all into the soufflé dish, and let it bake in the oven for twenty minutes. Cover the top with a piece of paper to prevent its burning.
Partridge Soufflé.
Another way.
Skin a brace of cold roast partridges, cut off all the meat, and pound it in a mortar with the birds' livers; warm up in a saucepan with a little reduced stock, and pass through a tammy. Break up the bones and put them into a saucepan with a good brown sauce and stock, and reduce till nearly a glaze; add the partridge purée and half an ounce of butter, two yolks of eggs, and the two whites whipped, which must be stirred in gradually; pour into a soufflé dish, and bake as soon as the soufflé has risen sufficiently. Serve it at once.
Perdreaux en Surprise.
Take two roasted partridges, cut out the whole of the breasts in a square piece, so as to make a square aperture, clean away all the spongy substance from the interior, and make a salpicon to be put inside the birds as follows:—Cut into very small dice the flesh taken out of the birds, also some truffles and pepper and salt. Put these into a little velouté sauce, and with this stuff the birds. Dip them into eggs and breadcrumbs put some bits of butter all over, and fry them of a nice colour. Dish up and serve with Espagnole sauce.
Stewed Partridges.
Lard a brace of partridges, and place them in a stewpan with onions, carrots, rashers of bacon, a bouquet garni, and equal quantities of stock and light claret, and simmer over a slow fire, skimming constantly. When done, dish up the partridges, reduce the sauce, and pass through a sieve and pour over the birds.
Partridge à la Toussenel.
Take a brace of partridges, stuff them with the livers of the birds minced up together with butter and some truffles which have been cooked in champagne; wrap each bird up in a figleaf or vineleaf, and over these place a sheet of buttered paper. Then put the birds on the spit, and roast till about three-fourths cooked; then take off the spit, and under the four members of each bird spread a mixture of breadcrumb worked into a farce with pepper, butter, parsley, shalot, and grated nutmeg. Replace the birds on the spit, and let them finish roasting, basting them continually alternately with broth and champagne. These drippings, to which the grated peel of one lemon and the juice of a Seville orange are added, form the sauce to be served with it.
Partridge Tartlets.
Bouchées de Perdreaux.
Take the breasts of two cooked partridges, about six ounces, and cut into very small pieces. Mince two ounces of lean ham, one truffle, and six mushrooms; stir this mixture into a gill of white sauce. Butter nine small moulds, line them neatly with this mixture, smooth well over with a hot wet knife, fill in with minced partridge, coat them neatly over the top with the quenelle meat, steam them for twenty minutes; dish on a circle of mashed potato, pour good white sauce over and round them, and serve French beans or tomatoes in the centre.
Partridge à la Vénitienne.
Put a brace of partridges into a stewpan with butter, two glasses of Chablis, and two glasses of stock, add a bouquet garni, very little garlic, two cloves, salt and pepper; let them simmer gently. Take them off when done, pass the gravy through a sieve, add a little butter and flour to thicken it, a small piece of glaze, a little cayenne and salt. Pour the sauce over the partridges, and cover over all with two spoonfuls of grated Parmesan cheese; put a few breadcrumbs and pieces of clarified butter on this, and set the whole on a baking sheet in the oven. Brown the birds well, and serve with sauce espagnole or sauce piquante.
Pintail.
This bird should be roasted at a clear quick fire, well floured when first laid down, turned briskly, and basted with butter constantly. It takes about twenty-five minutes to roast, and then it should be laid down before the fire for two or three more, when it will yield a very rich gravy. Score the breast, and sprinkle a little cayenne on it, and send cut lemon up to table to hand with it.
Boiled Pheasant.
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.
Pheasant Cutlets.
Take a well-hung young pheasant, cut it when prepared into neat joints. Take out the bones carefully and shape the joints into cutlets; flatten these with the cutlet-bat, season rather highly and cover them thickly with egg and finely-grated breadcrumbs. Put the bones and trimmings into a saucepan with a carrot, a turnip, an onion, a handful of parsley, a bouquet garni, a bayleaf, pepper, salt, and as much water as will cover them. Let them stew slowly till the flavour of the herbs is drawn out, then thicken gravy and strain. Fry the cutlets in hot fat till a bright brown. Serve on a hot dish in a circle with one of the small bones stuck into each cutlet; pour the gravy round.
Galantine of Pheasant à la Mode.
Bone a pheasant, cut off the legs and press what is left of the leg inside, and cut away any sinews. Take three-quarters of a pound of sausage meat, a dozen oysters, three or four truffles, a slice of tongue, and three rashers of fat bacon. Cut the truffles into small dice, also the tongue and bacon. Mix all together with the sausage meat, adding a little cayenne pepper, half a teaspoonful of herbs mixed, half an ounce of melted gelatine, and two yolks of eggs. Mix well together, and spread over the pheasant evenly. Then roll it up lengthways and tightly in a cloth and place it in saucepan to boil for an hour, then take it out and remove the cloth carefully. To serve this dish, cut it up into thin slices and dish them in a circle, letting one piece overlap the other uniformly all round. Place a little cress salad compressed into a ball on the top, and at the base a few croûtons of aspic jelly at an equal distance apart, and a little chopped aspic between. Sprinkle a little over the salad ball at the top.
Fritôt of Crème of Pheasant.
Take eight tartlet tins, not too large, butter them, and fill about three parts full of crème of pheasant and place them in the oven for a few minutes. When quite firm to the touch, remove them from oven, and when cold dip each one into a light batter and fry in clean lard of a light brown. The batter should be made with half a pound of Vienna flour, the half of a yolk of egg, a dessertspoonful of salad oil, and a gill of pale ale. Mix all these together lightly till it will mask the point of one's finger; if too thick, add a drop or two more ale. Serve with brown or mushroom sauce. Send this dish very hot to table.
Partridge à la Crème.
See Pheasant ditto.
Fritôt of Partridge à la Crème.
See Pheasant ditto.
Pheasant and Macaroni.
Pull the flesh with two forks from a cold roast pheasant. Put the bones and trimmings into a saucepan with enough water to cover them, and let them simmer till it is much reduced. Add two shalots, a little salt and pepper, a grate of nutmeg, a gill of mushroom ketchup and the same of Marsala. Thicken with flour and butter, and let all simmer gently for twenty minutes; strain it, and put it back into the saucepan for it to boil up. Just before the pheasant is to be served, put the meat into the gravy and let it warm through without boiling. After it is dished, place round it some macaroni made as follows:—Have two pints of boiling water, into which plunge four ounces of macaroni, add pepper and salt, and simmer gently for twenty minutes. Drain it, and put it into a pint of good stock, with a little salt, a teaspoonful of unmixed mustard and a dust of cayenne. Let it all boil till the macaroni is tender, then add a tablespoonful of Parmesan cheese and an ounce of butter. Toss it over fire till all is well mixed, then serve.
Pheasant Pie with Oysters.
Boil a pheasant till almost done; it will finish cooking in the pie. Make as much gravy as the size of the bird will require, add half a cup of milk, season and thicken it. Make a good pie-crust, and then put the pieces of pheasant in a pie-dish, which must be hot. Scatter some raw oysters among the pieces of pheasant, pour over all enough gravy to fill the dish to the depth of one inch, and cover it with the crust, which must be pressed against the edge so that it will adhere. Let it bake for half an hour. After it is cooked, pour in remainder of the gravy in the slit in the top of the crust.
Pheasant des Rois.
Have a pound of the best preserved truffles, such as can be obtained at Benoist's, in Wardour Street, stew them in a mixture of a quarter of a pound of butter, a large tablespoonful of finest Lucca oil, and half a pound of bacon fat scraped into shreds. Thoroughly cook the truffles, so that a silver fork can be stuck into them without pushing hard. Stuff a pheasant with them and sew it up. Cover the breast with a slice of fat bacon, and put two or three slices beneath it. Place round the pheasant pieces of veal and ham cut into small cubes the size of dice, add a few carrots, an onion or two, salt and pepper. Pour on it a claretglassful of Chablis, cover the saucepan, place it on a slow fire and use the salamander, then let it stew for an hour. When ready to serve, strain the same, removing all grease, and pour over the bird.
Pheasant à la Sainte Alliance.
An expensive dish.
Take a well-hung cock pheasant and truss it for roasting. Farce it with a stuffing made of two woodcocks' flesh and internals (or snipes') finely minced with two ounces of fresh butter, some salt, pepper, and a pinch of cayenne, a bouquet garni finely powdered, and as many chopped truffles as will be required to fill the pheasant. Truss the bird and roast, basting it well with fresh butter. Whilst roasting, lay in the pan a round of toast, upon which a little of the stuffing has been spread, and serve the bird on it. Bread sauce and brown gravy should be handed round with it.
Salmi of Pheasant.
Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin. Put the bones and trimmings into a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir these over a slow fire till lightly brown, then pour over half a pint of Espagnole sauce and a glassful of claret. Let all simmer for a quarter of an hour. Strain the gravy, skim it carefully, add a pinch of cayenne and the juice of half a lemon, then put it back into the saucepan with the pieces of game. Heat these up slowly. When cooked, dish up and pour the hot sauce over them and garnish with fried sippets. A little orange juice and a lump of sugar is an improvement to the sauce.
Pheasant Stewed with Cabbage.
Truss a pheasant for boiling. Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes. Take them out, drain them and press all the water from them, then put them into the stewpan. Lay the pheasant well in the cabbage, add six ounces of good bacon, half a pound of Bologna sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shalot, and some pepper. Pour in as much stock as will cover the whole, and cover the pan closely and bring to a boil and let it simmer slowly for an hour. Then take out the bird and the meat and keep them warm whilst the cabbage is drained, peppered, and salted, and steamed over fire till dry. Then place it on a dish, arrange the pheasant on it and all the other adjuncts round it. Serve poivrade sauce in a tureen.
Pheasant Stuffed with Oysters.
Truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar, with a tablespoonful of brown breadcrumbs, half an ounce of fresh butter, a dessertspoonful of lemon juice, a boned anchovy, and a little cayenne. Mix these ingredients thoroughly and bind them with the yolk of an egg. Cover the bird with thin slices of fat bacon tied on securely, and roast before a clear fire. When done, dish up with clear gravy, and hand bread sauce in a tureen with it.
Pheasant Stuffed with Tomatoes.
Truss a pheasant for roasting, and fill it with a forcemeat made of six tomatoes pounded in the mortar, with a tablespoonful of breadcrumbs, a shalot, a mushroom, half a clove of garlic, a teaspoonful of parsley, and half an ounce of butter, pepper and salt to taste. Bind together with the yolk of an egg. Cover the bird with slices of bacon and roast before a clear fire. Mushroom or tomato sauce may be served in a tureen with it. Partridge and grouse are also very delicious stuffed in this way.
Pheasant en Surprise.
Take a pheasant, remove the skin from the breast and take away all the meat, removing any gristle there may be, and place it in a mortar. Have ready half a pint of good cream, and begin by pouring half the quantity over the pheasant and pound together for a few minutes, then rub it through a clean wire sieve. When passed, put it back into the mortar, add the remainder of the cream gradually into the fowl, stirring it round so that they blend together perfectly. Fill a mould with this mixture and twist a bit of buttered paper round the top; then fold a sheet of paper several times and place it in a stewpan, put about half a pint of boiling water into the stewpan, or more according to size of it, and let all simmer gently for twenty minutes. Add a little salt and a dust of cayenne pepper. Turn this out and mix with it half a pint of white aspic jelly. Have ready some very clear aspic jelly, and colour it red. Take a pretty shaped jelly mould, pour in a little of the red aspic to about rather more than a quarter of the mould. When this is cool, put in the pheasant and aspic mixture, and place on ice for four hours; when properly frozen, turn out, and garnish the top with a wreath of fresh chervil leaves. Serve chopped aspic in little mounds round the base alternately with mounds of mayonnaise salad or tomatoes.
Pheasant à la Suisse.
Take the remains of a cold pheasant, cut it into neat joints. Salt and pepper these highly, and strew over it finely chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain till they have imbibed the flavour, then dip the pieces in a batter made of four ounces of flour, with as much milk added as will make a thick batter. Stir into it half a wineglassful of brandy and an egg, the white and yolk beaten to a froth. This batter should rest for an hour in a warm place before using. Fry the pieces of chicken in the batter, and send it up piled on a dish garnished with fried parsley.
Pheasant à la Tregothran.
Bone a pheasant and stuff it with the meat from four woodcocks or six snipe, cut it up, and chop up some truffles and make it into forcemeat. Fry the trail of the woodcock or snipe in a little butter, and place on little rounds of fried bread and arrange round the dish. Stew the bones of the woodcocks or snipe to make the gravy, reduce it, and add a glass of Marsala to the broth and serve in a boat.
Pheasant à la Victoria.
Take a quarter of a pound of bacon, cut it up in pieces (frying the bacon first), add a small clove of garlic, a small shalot, a bayleaf, half a carrot, half a turnip, half a dozen stewing oysters, and salt and pepper to taste. Stew over the fire, and when cooked pound it all together with a few more oysters and pass through a wire sieve. Stuff a pheasant with this, and place it in a stewpan with carrots and turnips; let all stew till tender, well basting it with its own stock. Serve with rich Espagnole sauce or oyster sauce on a croustade of potato.
Pigeons à la Duchesse.
Split a couple of pigeons in halves, remove the breast bones and beat them flat, sauté them with two ounces of butter, pepper and salt. Press them flat between two plates with a weight on them, and when the pigeons are cold spread the quenelle meat over the cut side of the birds; then egg and breadcrumb them and fry in fat. Dish in a circle with brown sauce round and a macédoine of vegetables in the centre.
Pigeons à la Financière.
Take four pigeons, truss and braise them in stock, then glaze them, dish them up against a block of fried bread. Pour round half a pint of Financière sauce, and garnish with small quenelles of forcemeat, truffles, mushrooms, and cockscombs in the centre.
Pigeons à la Merveilleuse.
Blanch a brace of pigeons, and beat the backs so as to spread out the breasts, boil them in equal quantities of stock and Chablis, season with salt and pepper, a sprig of parsley, two shalots, and two cloves; when cooked, take them out of the stewpan, and cook some mushrooms, twelve shelled crayfish, and a little flour in the sauce of the pigeons, boil for half an hour, reduce and thicken the sauce with yolks of egg and cream, season with finely chopped parsley and pour over the pigeons, and serve garnished with the heads of the crayfish.
Ballotines of Pigeon à la Moderne.
Take four boned pigeons, cut them lengthways in two, and make a farce of half a pound of pork sausage meat, half a spoonful of chopped truffles, the same of mushrooms, a few pieces of tongue cut into dice shapes, a bouquet garni, pepper and salt, and one yolk of an egg, all well mixed together. Then divide it into eight equal parts, and fill the halves of the pigeons with it; make them into round balls, cutting off the feet. Tie each piece of pigeon in a little bit of calico, and braise them till nicely tender. Then let them cool, tie them up tightly, and let them get quite cold; place one of the feet in each ballotine, and arrange them on a sauté-pan. Take off the calico, make them hot and glaze them, and serve with mushrooms and peas, and with a rich brown sauce over them.
Pigeons en Poqueton.
Put some pâté de foie gras forcemeat, or any other forcemeat, into a small stewpan, and spread it all over at the bottom and sides, rubbing the stewpan first with butter. Put in a couple of pigeons trussed for roasting, some sweetbreads and tongue cut into neat pieces, and some button mushrooms; arrange all these tastily in the pan, place some more forcemeat on the top, cover it over with slices of bacon, and bake it in a gentle oven. Before closing it, pour some good gravy inside. The pigeons should be seasoned with pepper and salt, and just rubbed with garlic. When it is cooked, take it from the oven, and turn it carefully out into its dish, and pour a very rich sauce over it.
Pigeon en Ragoût de Crevettes.
Prepare a couple of pigeons, cut them in half, and put them in a stewpan with a glass of Sauterne, half a pint of stock, a sprig of parsley, two cloves, pepper, salt, and a shalot; simmer till cooked, strain the gravy. Now put an ounce of butter with a dozen button mushrooms and two or three dozen skinned prawns into a saucepan with a tablespoonful of flour and the gravy the pigeons were stewed in; simmer this for half an hour, then thicken it with a gill of cream and two yolks of eggs, add some finely chopped parsley and a grate of nutmeg. Dish up the pigeons with the mushrooms and prawns in the centre.
Pigeons au Soleil.
Take a couple of roasted pigeons and put them into a marinade of an ounce of butter, four shalots, an onion, and a carrot cut up into dice, a little parsley, a bayleaf, a little thyme, and a clove; put them into a stewpan and fry till they are of a light brown, then moisten with a little vinegar and water. When they have simmered for half an hour in the marinade let them cool, drain, and put them into a batter made of four spoonfuls of flour, a little salt, a little olive oil, and moisten with a sufficient quantity of water and two beaten whites of eggs; then fry them a good colour, and serve up with fried parsley in the middle, with a poivrade or piquant sauce around.
Pigeons à la Soussell.
Bone four pigeons, and make a forcemeat of some fillet of veal, some ham fat, some grated breadcrumbs, mushrooms, truffles, a shalot, a bouquet garni, a little cayenne, pepper and salt, mixed with butter cooked over the fire and then pounded in a mortar; put some of this forcemeat into the pigeons and stew them gently for half an hour. Take the pigeons out and mask them well with more of the forcemeat, brush some beaten egg over each, and put them in the fryingpan and fry them in good dripping. Take the gravy they were stewed in, skim off all fat, thicken well with a liaison of cream and eggs, season with a little pepper and salt, and mix all together. Make a mound of spinach purée in the centre of the dish, and place the pigeons around, standing up against the purée. Take some very small boiled tomatoes, of a good shape, make a wreath round the base, place a few button mushrooms on the top of the spinach, and pour the sauce all round.
Grey Plovers Cooked in Brandy.
After trussing the plovers, flatten them and warm them in a stewpan with a little melted bacon fat, a bouquet garni, two onions, three mushrooms, and two or three truffles (the latter may be left out). As soon as they begin to colour, add half a pint of brandy and toss over a quick fire till the brandy is in flames; as soon as the flames go out, moisten with gravy and simmer over a slow fire. When the birds are done, skim off all grease, add the juice of a lemon, and serve hot.
Golden Plover.
Trim, truss, leaving the inside in, cover with fat bacon, and roast or bake for twenty minutes. Put a piece of well-buttered toast one-third of an inch thick to catch the trails. Dress grey plovers exactly the same.
Golden Plover aux Champignons.
Take three golden plover, chop up the trails with parsley, shalots, salt, pepper, and scraped bacon, and stuff the plover with it; cover the breasts with slices of bacon and roast. When done, serve on stewed mushrooms.
Fried Plover with English Truffles.
Truss three plover for roasting, lay them breast downwards in a stewpan with plenty of butter, enough to entirely cover the breasts. Put in nine or ten well-washed raw truffles pared very thin and cut into slices about the size of a florin. Add a bayleaf, pepper and salt. Stir over a brisk fire for ten minutes, then pour in a pint of stock mixed with a spoonful of flour and a glass of sherry. Simmer by side of fire for twenty minutes, skimming carefully. Dish up the birds, and then boil the sauce till it is thick and smooth, add the strained juice of a lemon, a lump of sugar, and a few drops of some XL colouring, and pour over the birds.
Stuffed Pullet.
Bone the pullet, stuff with forcemeat made with minced veal, egg, ham, onions, foie gras, and mushrooms. First warm the veal, onion, and ham in melted butter, then add the mushrooms and foie gras, moisten with stock and boil. Stir in two yolks of eggs and a teaspoonful of lemon juice before taking off the fire, season with a little salt, pepper, and a pinch of nutmeg. After stuffing the fowl with this mixture, sew it up, turn the skin of the neck half over the head and cut off part of the comb, which will give it the appearance of a turtle's head. Blanch and singe four chickens' feet, cut off the claws and stick two where the wings ought to be and two in the thighs, so as to look like turtle's feet. Stew the pullet with a little ham, onions, and carrots, tossed previously in butter, moisten with stock, skim occasionally. When done, cut the string where it is sewn, lay it on its back in a dish, garnish the breast with sliced truffles cut in fancy shapes, and place a crayfish tail to represent the turtle's tail.
Velouté sauce may be handed with this dish, or it may be eaten cold and garnished with aspic.
Quails à la Beaconsfield.
Put, having trussed, six quails in a stewpan wrapped in slices of bacon. Moisten with two spoonfuls of stock, a bouquet garni, two bayleaves and a clove, pepper and salt to taste. Stew them for twenty minutes over a very slow fire. Drain them well, make a purée of peas in which a tablespoonful of aspic jelly has been mixed. Mask each quail with the purée, dish them in a crown shape with little rolls of bacon in front of each, have a few truffles or mushrooms cooked and placed in the centre, and pour over the quails a rich brown sauce.