POULTRY A LA MODE. 45 



Pheasant Cutlets. 



Take a well-hung young pheasant, cut it when 

 prepared into neat joints. Take out the bones care- 

 fully and shape the joints into cutlets ; flatten these 

 with the cutlet-bat, season rather highly and cover 

 them thickly with ^^'g and finely-grated bread- 

 crumbs. Put the bones and trimmings into a sauce- 

 pan with a carrot, a turnip, an onion, a handful of 

 parsley, a bouquet garni, a bayleaf, pepper, salt, and 

 as much water as will cover them. Let them stew 

 slowly till the flavour of the herbs is drawn out, 

 then thicken gravy and strain. Fry the cutlets in 

 hot fat till a bright brown. Serve on a hot dish in 

 a circle with one of the small bones stuck into each 

 cutlet ; pour the gravy round. 



Galantine of Pheasant a la Mode. 



Bone a pheasant, cut off the legs and press 

 what is left of the leg inside, and cut away any 

 sinews. Take three-quarters of a pound of sau- 

 sage meat, a dozen oysters, three or four truffles, 

 a slice of tongue, and three rashers of fat bacon. 

 Cut the truffles into small dice, also the tongue 

 and bacon. Mix all together with the sausage 

 meat, adding a little cayenne pepper, half a tea- 

 spoonful of herbs mixed, half an ounce of melted 

 gelatine, and two yolks of eggs. Mix well together, 

 and spread over the pheasant evenly. Then roll it 

 up lengthways and tightly in a cloth and place it in 

 saucepan to boil for an hour, then take it out and 

 remove the cloth carefully. To serve this dish, 

 cut it up into thin slices and dish them in a 

 circle, letting one piece overlap the other uniformly 



