Par-roast, peel and boil the chestnuts in stock, and finish in glaze. Cut some raw ham into slices, and fry in butter. Put the cooked pheasant with the prepared sauce in a convenient si^ed terrine, also the chestnuts and ham. Cook for another ten minutes or so, place the terrine on a dish, covered with a folded napkin, and send to table hot. Gradins de Faisan ^ la Manxelle (Cold). Half a cooked pheasant, i pint aspic, 2 large truffles, 4 oz. chestnut puree, i gill of brown chaudfroid sauce, 3 table-spoonfuls melted meat glaze, seasoning, socle of rice, salad for garnish, set aspic for garnish. ISO Recherche Entrks. Coat 8-10 very small bouche or dariole moulds with aspic jelly, decorate the bottom of each with a bold star of truffle. Pound the meat of the pheasant till smooth, add to it the chestnut puree, season to taste, and moisten with chaudfroid sauce and a little cream, then rub through a sieve and add the meat glaze. Spread this on a clean baking sheet about J inch in thickness, and place on the ice to set. Then, by means of a paste cutter, cut out as many rounds as may be required, and fill the prepared moulds with these, allowing a thin layer of aspic between each round of puree. Turn out when set, and arrange neatly on the rice socle ; fill the centre with a well dressed salad, and garnish the base of the dish with set aspic cut into fancy shapes. Faisan Brais^ aux Choux. (Braised Pheasant with Cabbage.) I brace pheasants, i large or two small cabbages, \ lb- streaky bacon, i oz. butter, \ lb. Strasbourg sausage, i onion stuck with 2 cloves, i bouquet garni, i quart rich stock, seasoning✪ Faisan Braisé aux Choux. Pluck, draw and singe the pheasants, cut off the leg portions and truss them as for boiling. Place them on a roasting tin, spread the butter over the breasts and roast for 10 minutes in a quick oven. Trim and wash the cabbage and blanch for 13 minutes in fast boiling salted water, then take up and drain in a colander. Line a braising pan with thin slices of bacon, upon this place a layer of cabbage, now add the onion and the bouquet garni, also the stock, season to taste with salt mignon- ette (coarse) pepper, cover the pan and cook contents slowly for a full hour or longer. About 20 minutes before serving, place in the sausage cut in rather thick slices. Remove the scum and fat from the liquor. To serve Entrees of Game. 151 range a bed of cabbage on a round dish, cut the pheasant into joints and place them round the cabbage in the form of a crown, range the bacon round the base and distribute the sausage on top. Pour some of the gravy over the dish, and send to table. Petites Cremes de Faisan (Cold). (Small Pheasant Creams.) 6 oz. cooked pheasant meat, | pint veloute or allemande sauce, I 07. gelatine, i gill cream, i gill aspic, i gherkin, I hard-boiled white of egg, -| teaspoonful chopped lemon rind, seasoning✪ Petites Cremes de Faisan. Mask the inside of 8 or 10 little timbales or dariole moulds with aspic jelly, decorate each with little fanci- fully cut pieces of gherkin and white of egg, 'and put on the ice to set. Free the meat from skin and sinews, and pound in a mortar till smooth. Heat up the sauce, soak the gelatine and let it dissolve in the sauce, mix the sauce (strained) with the pounded meat, add the lemon rind, a little salt, pepper, and grated nutmeg to taste. Rub through a fine hair sieve ; when cooled a little, whip the cream and add to the mixture. Fill up the moulds with this, place them on the ice to set. Turn out and dish up. Decorate with chopped aspic, and serve. Cailles en Casserole. (Stuffed Quails, braised in Casserole.) Six quails, i gill milk, 2 oz. butter, i cupful of bread- crumbs, salt, pepper, nutmeg, 2 yolks of eggs, parsley, i shallot, 3-4 chicken livers, about 6 slices of bacon, i gill demi-glace or Madera sauce. (See Sauces.) ✪ Cailles en Casserole (Stuffed Quails, braised in Casserole)

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Par-roast, peel and boil the chestnuts in stock, and finish in glaze. Cut some raw ham into slices, and fry in butter. Put the cooked pheasant with the prepared sauce in a convenient si^ed terrine, also the chestnuts and ham. Cook for another ten minutes or so, place the terrine on a dish, covered with a folded napkin, and send to table hot. Gradins de Faisan ^ la Manxelle (Cold). Half a cooked pheasant, i pint aspic, 2 large truffles, 4 oz. chestnut puree, i gill of brown chaudfroid sauce, 3 table-spoonfuls melted meat glaze, seasoning, socle of rice, salad for garnish, set aspic for garnish. ISO Recherche Entrks. Coat 8-10 very small bouche or dariole moulds with aspic jelly, decorate the bottom of each with a bold star of truffle. Pound the meat of the pheasant till smooth, add to it the chestnut puree, season to taste, and moisten with chaudfroid sauce and a little cream, then rub through a sieve and add the meat glaze. Spread this on a clean baking sheet about J inch in thickness, and place on the ice to set. Then, by means of a paste cutter, cut out as many rounds as may be required, and fill the prepared moulds with these, allowing a thin layer of aspic between each round of puree. Turn out when set, and arrange neatly on the rice socle ; fill the centre with a well dressed salad, and garnish the base of the dish with set aspic cut into fancy shapes. Faisan Brais^ aux Choux. (Braised Pheasant with Cabbage.) I brace pheasants, i large or two small cabbages, \ lb- streaky bacon, i oz. butter, \ lb. Strasbourg sausage, i onion stuck with 2 cloves, i bouquet garni, i quart rich stock, seasoning. Pluck, draw and singe the pheasants, cut off the leg portions and truss them as for boiling. Place them on a roasting tin, spread the butter over the breasts and roast for 10 minutes in a quick oven. Trim and wash the cabbage and blanch for 13 minutes in fast boiling salted water, then take up and drain in a colander. Line a braising pan with thin slices of bacon, upon this place a layer of cabbage, now add the onion and the bouquet garni, also the stock, season to taste with salt mignon- ette (coarse) pepper, cover the pan and cook contents slowly for a full hour or longer. About 20 minutes before serving, place in the sausage cut in rather thick slices. Remove the scum and fat from the liquor. To serve Entrees of Game. 151 range a bed of cabbage on a round dish, cut the pheasant into joints and place them round the cabbage in the form of a crown, range the bacon round the base and distribute the sausage on top. Pour some of the gravy over the dish, and send to table. Petites Cremes de Faisan (Cold). (Small Pheasant Creams.) 6 oz. cooked pheasant meat, | pint veloute or allemande sauce, I 07. gelatine, i gill cream, i gill aspic, i gherkin, I hard-boiled white of egg, -| teaspoonful chopped lemon rind, seasoning. Mask the inside of 8 or 10 little timbales or dariole moulds with aspic jelly, decorate each with little fanci- fully cut pieces of gherkin and white of egg, 'and put on the ice to set. Free the meat from skin and sinews, and pound in a mortar till smooth. Heat up the sauce, soak the gelatine and let it dissolve in the sauce, mix the sauce (strained) with the pounded meat, add the lemon rind, a little salt, pepper, and grated nutmeg to taste. Rub through a fine hair sieve ; when cooled a little, whip the cream and add to the mixture. Fill up the moulds with this, place them on the ice to set. Turn out and dish up. Decorate with chopped aspic, and serve. Cailles en Casserole. (Stuffed Quails, braised in Casserole.) Six quails, i gill milk, 2 oz. butter, i cupful of bread- crumbs, salt, pepper, nutmeg, 2 yolks of eggs, parsley, i shallot, 3-4 chicken livers, about 6 slices of bacon, i gill demi-glace or Madera sauce. (See Sauces.)

Recherché entrées