A guide to modern cookery

Meanwhile, coat eight boned, stuffed, poached and cold larks with brown chaud-froid sauce. Decorate them with pieces of truffle and salted tongue, and glaze them with aspic jelly Dish the pheasant on a low cushion; surround it with the larks, and garnish the gaps between the latter with chopped and very clear aspic. 1856—FAISAN EN DAUBE Proceed as for ‘‘ Terrine de Poularde a la gelée ’’ (No. 1701), making due allowance, in the cooking, for the difference between the sizes of the two birds. 1857—COTELETTES DE FAISAN Proceed as for ‘‘ Cételettes froides de Volaille.’”’ 1858—GALANTINE DE FAISAN , See ‘‘ Galantine de Volaille’’ (No. 1708). 1859—MOUSSE DE FAISAN Prepare the Mousse according to the usual procedure, and mould it after the manner of “ Mousse de Volaille” (No. 1711). 1860—PAIN DE FAISAN EN BELLE-VUE The procedure follows that of No. 1709, but for the difference in the basic ingredient, which in this case is pheasant. 1861—SUPREMES DE FAISAN CHATELAINE Raise the suprémes and prepare them exactly like the suprémes of fowl in ‘‘ Chaud-froid Félix Faure’’ (No. 1691). Poach them; cool them, and cut them into medallions as explained. Cover half of these medallions with chicken Mousse, and the other half with pheasant Mousse. Keep on ice for some time that the Mousse may set. This done, coat the first lot with brown chaud-froid sauce and the second lot with white chaudfroid sauce. Deck each medallion with small pieces of truffle. Set them in a deep, square dish (alternating the two colours), and cover with very clear, succulent aspic jelly. Leave to set and serve on a block of ice. 1862—SUPREMES DE FAISAN GASTRONOME Poéle the pheasant in Madeira and let it cool. Raise the fillets; cut them into thin, regular slices; coat them with brown chaud-froid sauce, and decorate according to fancy. With the trimmings and the meat of the legs, prepare a pheasant Mousse after the manner described under No. 1711, and mould it in a Parfait mould which should have the depth of the chaud-froid-coated slices. When this Mousse has set, turn it out on a dish and place the slices all round, standing them upright and letting them lean one against the other. Surround with a crown of fine, fair-sized, peeled truffles, cooked in Champagne, and set one of them on the top of the Mousse, fixing it there by means of a hatelet. Border the dish with fine crotitons of aspic. 1863—TERRINE DE FAISAN Prepare it after the manner of the *‘ Terrine de Liévre ’’ (No. 1825), and take care to make due allowance, in the cooking, for the difference, in the matter of tenderness, between the two meats. But the explanations already given on this subject ought to suffice for ascertaining whether or not the patty have cooked sufficiently. PARTRIDGE (PERDRIX ET PERDREAUX) Three kinds of partridges are used in Cookery :—the Grey Partridge, which is commonest in flat country, and which is also the most highly esteemed; the Red Partridge, which is to be found in hilly and wooded country; and the Bartavelle (perdix vertevella), which is a somewhat larger species than the two former. To these three kinds may be added the American Colin (Ortix Virginianus), an excellent bird sometimes seen in English markets. All the recipes given for pheasants may be applied to partridge, and below, I shall only give those which are proper to the latter. 1864—PERDREAU A LA BOURGUIGNONNE Truss the partridge as for an entrée; three-parts poéle it, and place it in a terrine with six small glazed onions and as many small, cooked mushroom heads. Swill the saucepan with a glassful of red wine; reduce it two-thirds, and add a tablespoonful of game half-glaze. Strain; clear of grease; pour this sauce over the partridge, and complete the latter’s cooking for seven or eight minutes. 1865—PERDREAU EN DEMI-DEUIL