46 DRESSED GAME AXD 



all round. Place a little cress salad compressed 

 into a ball on the top, and at the base a few crou- 

 tons of aspic jelly at an equal distance apart and 

 a little chopped aspic between. Sprinkle a little 

 over the salad ball at the top. 



Fritot of Creme of Pheasant. 



Take eight tartlet tins, not too large, butter 

 them, and fill about three parts full of creme of 

 pheasant and place them in the oven for a few 

 minutes. When quite firm to the touch, remove 

 them from oven, and when cold dip each one into 

 a light batter and fry in clean lard of a light 

 brown. The batter should be made with half a 

 pound of Vienna flour, the half of a yolk of ^^g, 

 a dessertspoonful of salad oil, and a gill of pale 

 ale. Mix all these together lightly till it will mask 

 the point of one's finger ; if too thick, add a drop 

 or two more ale. Serve with brown or mushroom 

 sauce. Send this dish very hot to table. 



Partridge a la Creme. 



See Pheasant ditto. 



Fritot of Partridge a la Creme. 



See Pheasant ditto. 



Pheasant and Macaroni. 



Pull the flesh with two forks from a cold roast 

 pheasant. Put the bones and trimmings into a 

 saucepan with enough water to cover them, and 



