POULTRY A LA MODE. 45 



boil. Take them up, drain, and let them get cold ; 

 then ^%g and breadcrumb them, and fry them in 

 hot butter a nice pale colour. Make a gravy by 

 peeling and frying four onions in butter till lightly 

 browned, dredge an ounce of flour over them, and 

 pour upon them half a pint of stock, a glassful of 

 claret, the bones of the pheasant, and pepper and 

 salt. Simmer over fire for twenty minutes, strain 

 through sieve, and it is ready for use. Serve the 

 boudins in a circle with the gravy round. 



Pheasant a la Bonne Femme. 



Put a well-hung pheasant in a buttered stew- 

 pan with three ounces of good beef dripping and 

 six ounces of ham cut into dice. Let the pheasant 

 fry over fire till it is nicely and lightly browned, 

 then add a tablespoonful of chutnee and three large 

 Spanish onions cut in rings ; cover the saucepan, 

 and let it simmer till all are cooked. Take up the 

 bird and put it on a dish, beat the onions over the 

 fire for ten minutes, season with pepper and salt, 

 and serve round the pheasant. 



Pheasant a la Brillat-Savarin. 



Hang a pheasant till tender, pluck, draw, and 

 lard it carefulh\ Bone and draw two woodcocks, 

 keep the trail separate, throw away the gizzards, 

 chop up the meat with beef marrow which has been 

 cooked by steam, scraped bacon, pepper, salt, 

 mixed herbs and truffles ; fill the pheasant with 

 this stuffing, which fix in with a piece of bread the 

 shape of a cork and tie it round with fine thread. 

 Lay a thick slice of bread two inches broader than 



