44 DRESSED GAME AND 



the pheasant in the dripping pan ; pound the trail 

 of the woodcock in a mortar with truffles, add 

 anchovy, a Httle scraped bacon, and a lump of fresh 

 butter ; spread a thick layer on the bread, roast the 

 pheasant over it so as to catch all the dripping and 

 dish up on it. 



Creme of Pheasants a la Moderne. 



Take two pheasants, remove the skin from the 

 breast, and cut from each the two large fillets and 

 the two under ones ; remove every particle of the 

 white flesh that did not come away with the fillets, 

 leaving the legs and pinions on the carcases. 



Spread each fillet on a board and with a knife 

 scrape the flesh from the skin of the fillet. When 

 the flesh is removed from the four large fillets and 

 from the four smaller ones, and little remnants 

 gathered from the carcases, place them in a mortar 

 and pour in a gill of cream and pound well for a 

 few minutes, then rub through clean wire sieve, 

 place it back in the mortar and keep adding, a gill 

 at a time, more cream until one pint of cream 

 is used up ; now take two plain cylinder moulds, 

 well buttered and ornamented according to fancy 

 with truffles (or sm.all dariole moulds may be used), 

 fill carefully and place a piece of buttered paper 

 on the top of the mould or moulds, and place them 

 in a stewpan with about a pint of boiling water 

 and let them simmer very gently for twenty 

 minutes and turn out. Make a sauce to serve 

 with this dish of the carcases, &c., mixed with 

 rich Bechamel sauce, and when dished there 

 should be a garnish of peas, mushrooms, or shred 

 truffles. 



