Dressed game and poultry à la mode

Take eight tartlet tins, not too large, butter them, and fill about three parts full of creme 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 a la Creme. See Pheasant ditto. Fritot of Partridge a la Creme. 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.