POULTRY A LA MODE. 



Pheasant en Surprise. 



Take a pheasant, remove the skin from the 

 breast and take away all the meat, removing any 

 gristle there may be, and place it in a mortar. 

 Have ready half a pint of good cream, and begin 

 by pouring half the quantity over the pheasant 

 and pound together for a few minutes, then rub 

 it through a clean wire sieve. When passed, put 

 it back into the mortar, add the remainder of the 

 cream gradually into the fowl, stirring it round so 

 that they blend together perfectly. Fill a mould 

 with this mixture and twist a bit of buttered 

 paper round the top ; then fold a sheet of paper 

 several times and place it in a stewpan, put 

 about half a pint of boiling water into the stew- 

 pan, or more according to size of it, and let all 

 simmer gently for twenty minutes. Add a little 

 salt and a dust of cayenne pepper. Turn this out 

 and mix with it half a pint of white aspic jelly, 

 Have ready some very clear aspic jelly, and colour 

 it red. Take a pretty shaped jelly mould, pour in 

 a little of the red aspic to about rather more than 

 a quarter of the mould. When this is cool, put in 

 the pheasant and aspic mixture, and place on ice 

 for four hours ; when properly frozen, turn out, and 

 garnish the top wath a wreath of fresh chervil 

 leaves. Serve chopped aspic in little mounds 

 round the base alternately with mounds of mayon- 

 naise salad or tomatoes. 



Pheasant a la Suisse. 



Take the remains of a cold pheasant, cut it 

 into neat joints. Salt and pepper these highly, and 



