Dressed game and poultry à la mode

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 maybe 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 Bechamel 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 a 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 croutons of aspic jelly at an equal distance apart, and a little chopped aspic between. Sprinkle a little over the salad ball at the top. Fritot of Creme of Pheasant.