The Swedish, French, American cook book

Take the legs and second joints that have been trimmed and made in the shape of cutlets, heat in their own liquid and glaze with a brown glaze; place on slices of hot tomatoes in a circular style on a platter with this puree of pheasant in the centre; garnish with a paper frill on each of them. Can be decorated with small strip of cream sauce around and a dot in the centre with a diamond of truffle. Put a bunch of parsley at one side of the platter. Serve as an entree for luncheon or dinner. Perigord of Pheasant with Green Peas Perigord au Faisan, aux Petits Pois When the dark meat of pheasant is left over from the meal before it can be used for this dish. Trim neatly, remove the bone from the second joint, leaving the leg bone in for a paper frill; put on a broiler, glaze with a heavy Perigord sauce highly flavored with Madeira wine; put butter in the pan, put in the oven and cook from ten to fifteen minutes until the sauce is glossy. Arrange on pieces of toast, put a paper frill on each bone of the cutlet, and garnish with cream sauce around. Serve with green peas in the centre and a puree of pheasant at the side. The meat from the wing and body, picked from the bones, is chopped and to it is added a white cream sauce flavored with sherry as a puree. Mousse of Pheasant ( Mousse de Faisan ) a la Richelieu Make a nice rich mousse from the pheasant, flavor with Madeira wine. When the mousse is ready, take with a tablespoon the shape of a half egg, put on the pan with some sherry, and cook in oven for about eight minutes — well covered. When cold, dip in egg and bread crumbs and fry in hot fat. Serve on round pieces of toast in a circular style, with a puree of pheasant in the centre, as an entree for luncheon or dinner. Pheasant Mousse ( Mousse de Faisan ) a la Supreme Take the breast of two pheasants (put through machine about five times), add the whites of two eggs, press through a fine sieve, put in a saucepan on ice, stir until it begins to get cold, then mix milk and cream. Put the milk and cream in gradually to the mousse, beating it all the time. When half of the milk and cream has been added, flavor with sherry, pepper, and salt, then some more cream and milk. Try a little in hot water again and again and add more milk and cream until the mousse is of the right consis¬ tence. Butter a ring mould; decorate with truffles and Spanish pepper; fill with the mousse of pheasant; put in boiling water and simmer slowly from ten to fifteen minutes — well covered (be care¬ ful not to let it boil). When ready to serve, turn out on a hot platter, on a paper doily. Garnish with parsley. Serve with su¬ preme sauce in the centre as an entree for luncheon or dinner. Timbales of Pheasant a la Eva Faisan en Timbale a la Eva Make a rich mousse of pheasant. Butter timbale cups; decorate with truffles and Spanish pepper, fill with the mousse; cook in oven in hot water — covered — from six to eight minutes. Serve with a hollandaise sauce around as an entree for luncheon or dinner. Souffle of Pheasant with Mushrooms, k la Mildred Faisan souffle, Sauce Champignon, a la Mildred