A second Dudley book of cookery and other recipes

Poach the pheasant and let it cool in its cooking liquor ; cut it up and clear the pieces of all skin ; dip the pieces in brown Chaud-froid sauce, flavoured with pheasant fumet. Glaze with cold melted jelly ; trim the pieces and leave to set ; dish up, and serve with a Tartare sauce and some lettuce salad. COLD PHEASANT A LA BERNY ROAST the pheasant and keep it underdone. When it is quite cold, raise its fillets and leave the legs and wings attached to the carcase. By means of scissors, completely bone the carcase ; garnish its inside with a parfait of foie gras, and cover it with a thin coat of foie gras mousse. Replace the fillets upon this mousse, after having sliced them and fill any gaps that may exist between the slices with some of the sauce mousse, thus reconstructing the bird. Let the mousse set thoroughly and then glaze with aspic jelly. Meanwhile coat eight boned, stuffed, poached and cold larks with brown Chaud-froid sauce ; decorate with pieces of truffle and glaze them with aspic jelly. Dish the pheasant on a low forcemeat cushion ; surround it with the larks and garnish with heaps of chopped and very clear aspic. Fresh foies gras do not travel very well, and when sent from a distance often reach their destination tainted ; it is, therefore, difficult, whatever care may have been taken with their preparation, to obtain the same results as are achieved by manufacturers who are renowned for their preparation. It is better, therefore, to buy the parfait of foie gras readymade from a good firm rather than to try and make it at home. PARTRIDGE GALANTINE CAREFULLY bone three or four plump partridges, and in doing this see that the skin is in no way torn. Cut open each bird lengthways down the back, and spread out on a board (skin downwards), season with salt and pepper and spread with a layer of chicken forcemeat. Upon this, place long strips of cooked ham and tongue, peeled pistachio nuts and rather thickly cut slices of truffles. Add another layer of forcemeat and roll up each carefully ; tie up in napkins or pudding-cloths and cook in stock for about one hour and a quarter. When done, press the galantines between two boards and allow to get cold. Remove the cloth ; coat or mask the galantines with meat glaze or brown Chaud-froid sauce. Dish up ; garnish with cold aspic jelly round the base of the dish, and serve. % CHAUD-FROID OF PARTRIDGE Two roast partridges, three-quarters of a pint of brown Chaud-froid sauce, one crisp lettuce, three firm, ripe tomatoes, half a cucumber, one hard-boiled egg, eight stuffed olives, half a pint of aspic jelly and Mayonnaise sauce. Cut the partridges into neat pieces ; free them from skin and trim ; mask each piece completely with a pale-brown Chaud-froid sauce. When set, run over sufficient half-set aspic to mask them. Prepare a bed of mixed salad in the centre of a dish ; arrange the pieces of partridge neatly round the salad. Garnish with chopped aspic jelly. CHAUD-FROID OF QUAILS IN ASPIC The quails should be boned and stuffed with a forcemeat made of gratin and game, or quail forcemeat well seasoned and with a small piece of foie gras and truffle set in the middle of each bird ; then reshape them ; wrap each of them in muslin