The Swedish, French, American cook book

Make the bird look as if it were alive. The crouton of bread must be high so that the wings and tail do not come near the platter. Cut the breast out from the other birds (if small, leave whole; if large, slip the knife in lengthwise, cutting each breast in halves). Put the pieces of breast around, one resting on top of another; garnish with watercress. Serve with English bread sauce and corinthienne sauce with the salad for a dinner party. y Cutlet of Stuffed Pheasant a la Comte Cotelette de Faisan farci, a la Comte When pheasants have been used for Roast Pheasant au Tourteau a la Barnegat, the legs, second joints, wings, and body, will be left. These can be made into a most beautiful dish as an entree the following day with little expense. Put the dark meat in a pan with water sufficient to cover it, one cup sherry, onions, carrots, pepper and salt; let simmer slowly for one hour; leave in the juice to get cold. When cold, remove the bones and pick the pieces of meat (making them in the shape of a half egg all the same size). Make a nice rich chicken mousse, join the pieces together with the mousse, then cover with the mousse; put a row of chopped truffles from one end to the other lengthwise and wave the mousse with a fancy tube all around; put on a buttered pan with some sherry and broth; put in oven and cook for about ten to twelve minutes — well covered. When done, arrange on a green foundation that has been decorated with truffles and Spanish pepper and pour in the centre a rich supreme sauce; garnish each cutlet with a fancy paper frill. Serve as an entree for luncheon or dinner. Fillet of Pheasant with Vegetables Filet de Faisan aux Legumes Cut the breasts out of raw pheasants — if large, cut in two across; if small, leave whole in an oblong shape,and cut out. Lard with truffles by putting the point of a knife down and then sticking the point of a strip of truffle in each hole very closely all over; put in a pan with some sherry, butter, pepper and salt; braise in oven from twelve to fifteen minutes with a tight cover, basting it a few times. When done, glaze with a thin glaze; dress in a crown on top of a hominy foundation garnished with truffles and Spanish pepper. In the centre put stewed pieces of cucumber (all cut the same size) with some shirred butter and chopped parsley. Serve with currant jelly as a luncheon or supper dish. Puree of Pheasant (Puree de Faisan ) a la Prince Carl When the breast of a pheasant has been used, the legs, second joints, and rest of the bird can be used for this dish. Put the meat in a pan with sufficient water to cover it ; add onions, carrots, a little wine, pepper and salt, and let simmer slowly for one hour, then leave in the juice until cold. When cold, take the legs and second joints, trim and make in nice cutlets. Pick the meat from the rest of the bones and trimmings and chop. Put a tablespoon butter in a saucepan, add one tablespoon flour, half cup of the juice the pheasant cooked in, one cup milk. Beat the sauce until creamy; flavor with sherry, pepper and salt, then add the chopped phea¬ sant and last add half cup of good cream.