48 DRESSED GAME AND 



Pheasant des Rois. 



Have a pound of the best preserved truffles, 

 such as can be obtained at Benoist's, in Wardour 

 Street, stew them in a mixture of a quarter of a 

 pound of butter, a large tablespoonful of finest 

 Lucca oil, and half a pound of bacon fat scraped 

 into shreds. Thoroughly cook the truffles, so that 

 a silver fork can be stuck into them without push- 

 ing hard. Stuff a pheasant with them and sew it 

 up. Cover the breast with a slice of fat bacon, 

 and put two or three slices beneath it. Place 

 round the pheasant pieces of veal and ham cut 

 into small cubes the size of dice, add a few 

 carrots, an onion or two, salt and pepper. Pour 

 on it a claretglassful of Chablis, cover the sauce- 

 pan, place it on a slow fire and use the sala- 

 mander, then let it stew for an hour. When ready 

 to serve, strain the same, removing all grease, and 

 pour over the bird. 



Pheasant a la Sainte Alliance. 



An expensive dish. 



Take a well-hung cock pheasant and truss it 

 for roasting. Farce it with a stufflng made of two 

 woodcocks' flesh and internals (or snipes') finely 

 minced with two ounces of fresh butter, some salt, 

 pepper, and a pinch of cayenne, a bouquet garni 

 finely powdered, and as many chopped truffles as 

 will be required to fill the pheasant. Truss the 

 bird and roast, basting it well with fresh butter. 

 Whilst roasting, lay in the pan a round of toast, 

 upon which a little of the stuffing has been spread, 

 and serve the bird on it. Bread sauce and brown 

 gravy should be handed round with it. 



