Truss and roast the pigeons in the usual manner. Re- move bones and skin, and pound the meat in a mortar till quite smooth ; then add the butter, and season to taste with pepper, salt and nutmeg. Boil the eggs till hard, remove the shells, and cut a piece off the bottom to make them stand, cut also a piece off the top so as to scoop out the yolks ; put the latter with the pigeon pur^e again into the mortar, and mix the whole thorough- ly with this and the brown sauce ; then rub all through a fine sieve and add the wine (the latter may be omitted if liked). Put the prepared farce in a forcing bag, and fill the whites of egg shapes by means of this. Place each on an artichoke bottom (fond d'artichaut), force a thin border of farce round the edge, and range them on a buttered saute-pan. Heat up thoroughly in the oven, previously placing a buttered paper over the top ; then dish up and sauce over with hot supreme or velout6 sauce. 148 Recherche Entrees. Entrees of Game* Epigrammes de Faisan aux Petits Pois. (Epigrammes ot Pheasant with Green Peas.) Remove the fillets from two pheasants, flatten them with a cutlet bat, trim them into neat heart shapes and season with pepper and salt. Dissolve an ounce of butter in a saute-pan, put in the fillets and fry a little on both sides until firm ; then press lightly until cold. Trim each epigramme neatly, immerse in nearly cold AUemande sauce, then set them to cool. Next egg and crumb them with fresh bread-crumbs or Panurette. Braise the carcases of the birds, remove the meat, and prepare a farce with 2 whites of eggs, a soaked French roll, cream and seasoning. With this same fill up a buttered border mould and cook, i.e., steam in the oven. Fry the epigrammes in clarified butter or lard, insert short pieces of macaroni to imitate cutlet bones, in the small ends. Dish up in a circle on the forcemeat border, and fill the centre with cooked green peas, previously tossed in butter and seasoned with salt, pepper and a pinch of castor sugar. Pour some demi-glace sauce round the dish, and serve hot. Terrine de Faisan k la Cossart. I plump pheasant, | lb. calf's liver, i shallot, 4 oz. bacon, a bouquet of savoury herbs, i oz. butter, i yolk of egg, 2-3 table-spoonfuls of rich espagnole sauce, 4 slices of fat bacon, i terrine or tin of foie gras, i glass of white wine, \ pint of demi-glace sauce, 18 chestnuts, raw ham, seasoning. Entrees of Game. 149 Bone the pheasant, sUt the boned bird down the back and place it cut side upwards on a board. Have ready a farce made by slicing the liver, and tossing it in a saute- pan with the butter, and finely minced shallot.✪ Terrine de Faisan à la Cossart Add the bouquet garni, add also the bacon finely sliced, and fry with the liver, then moisten with a little stock and mush- room liquor. Pound whilst hot in a mortar, removing the herbs ; when smooth, add the sauce, and season to taste. Rub this through a fine sieve, and spread over the pheasant. Cut the foie gras, freed from fat, into fairly thick slices, and place them on top of the farce, roll up the bird neatly ,_^ and tie up with string. Put it in a fire- proof terrine or casserole, lined with fat bacon, spread a little butter over the top, cover the pan, and cook in a fairly hot oven for about 40 minutes, basting the bird occasionally. When done, pour away the fat, and take out the pheasant. Cut up the carcase, and fry it in the remaining fat, adding a little butter if necessary. Pour off the fat when fried, and moisten the carcase with a little good stock or gravy, and the wine. Boil for 20 minutes, then strain and add the sauce demi-glace.

AI-modernized reading of the original text

Truss and roast the pigeons in the usual manner. Remove bones and skin, and pound the meat in a mortar till quite smooth ; then add the butter, and season to taste with pepper, salt and nutmeg. Boil the eggs till hard, remove the shells, and cut a piece off the bottom to make them stand, cut also a piece off the top so as to scoop out the yolks ; put the latter with the pigeon purée again into the mortar, and mix the whole thoroughly with this and the brown sauce ; then rub all through a fine sieve and add the wine (the latter may be omitted if liked). Put the prepared farce in a forcing bag, and fill the whites of egg shapes by means of this. Place each on an artichoke bottom (fond d'artichaut), force a thin border of farce round the edge, and range them on a buttered saute-pan. Heat up thoroughly in the oven, previously placing a buttered paper over the top ; then dish up and sauce over with hot supreme or velouté sauce. 148 Recherche Entrees. Entrees of Game* Epigrammes de Faisan aux Petits Pois. (Epigrammes ot Pheasant with Green Peas.) Remove the fillets from two pheasants, flatten them with a cutlet bat, trim them into neat heart shapes and season with pepper and salt. Dissolve an ounce of butter in a saute-pan, put in the fillets and fry a little on both sides until firm ; then press lightly until cold. Trim each epigramme neatly, immerse in nearly cold AUemande sauce, then set them to cool. Next egg and crumb them with fresh bread-crumbs or Panurette. Braise the carcases of the birds, remove the meat, and prepare a farce with 2 whites of eggs, a soaked French roll, cream and seasoning. With this same fill up a buttered border mould and cook, i.e., steam in the oven. Fry the epigrammes in clarified butter or lard, insert short pieces of macaroni to imitate cutlet bones, in the small ends. Dish up in a circle on the forcemeat border, and fill the centre with cooked green peas, previously tossed in butter and seasoned with salt, pepper and a pinch of castor sugar. Pour some demi-glace sauce round the dish, and serve hot. Terrine de Faisan k la Cossart. I plump pheasant, | lb. calf's liver, i shallot, 4 oz. bacon, a bouquet of savoury herbs, i oz. butter, i yolk of egg, 2-3 table-spoonfuls of rich espagnole sauce, 4 slices of fat bacon, i terrine or tin of foie gras, i glass of white wine, \ pint of demi-glace sauce, 18 chestnuts, raw ham, seasoning. Entrees of Game. 149 Bone the pheasant, sUt the boned bird down the back and place it cut side upwards on a board. Have ready a farce made by slicing the liver, and tossing it in a sautepan with the butter, and finely minced shallot. Add the bouquet garni, add also the bacon finely sliced, and fry with the liver, then moisten with a little stock and mushroom liquor. Pound whilst hot in a mortar, removing the herbs ; when smooth, add the sauce, and season to taste. Rub this through a fine sieve, and spread over the pheasant. Cut the foie gras, freed from fat, into fairly thick slices, and place them on top of the farce, roll up the bird neatly ,_^ and tie up with string. Put it in a fireproof terrine or casserole, lined with fat bacon, spread a little butter over the top, cover the pan, and cook in a fairly hot oven for about 40 minutes, basting the bird occasionally. When done, pour away the fat, and take out the pheasant. Cut up the carcase, and fry it in the remaining fat, adding a little butter if necessary. Pour off the fat when fried, and moisten the carcase with a little good stock or gravy, and the wine. Boil for 20 minutes, then strain and add the sauce demi-glace.

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Terrine de Faisan à la CossartFaisan Braisé aux ChouxEpigrammes de Faisan aux Petits Pois

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