The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

la Corinthienne. No. 543. _Necks of Venison à la Bohémienne._ Proceed as above, and sauce as for fillet of beef à la Bohémienne (No. 426.) No. 544. _Faisans à la Corsaire._ Procure three young pheasants, truss them as for boiling, chop the livers very fine, and put them into a basin with a quarter of a pound of chopped suet, one pound of bread-crumbs, a little pepper, salt, grated nutmeg, chopped parsley, and thyme; mix the whole well together with four eggs, put in a mortar, pound it well, stuff the birds with it, and roast them in vegetables; make a croustade shaped like the bows of a ship, dress it at the head of the dish, make a large quenelle (No. 120), which ornament with truffles to fancy; run a silver attelet through it lengthwise, and stick it at the top of the croustade, dress the pheasants on the dish, the tails of two of them touching the croustade, and the other between, with its breast towards the end of the dish; have ready the following sauce: put two quarts of the sauce à l’essence de gibier (No. 60) in a stewpan, with half a pint of white broth; reduce till it adheres to the spoon, then add twenty dressed cockscombs and twenty heads of mushrooms; sauce over the pheasants and serve. No. 545. _Faisans à la Garde Chasse._ Procure four very young hen pheasants, truss them for roasting, merely cut off the tips of the claws, make a small incision in the leg at the knuckles, and truss them with their claws resting on their thighs, and their knuckles over their tails; stuff them with the same preparation as in the last, but adding a glass of brandy and half a gill of double cream; put them on your spit, have ready washed and cut from the roots a few good handfuls of heather from the mountain, surround the birds with it, and tie them in oiled paper; roast them three quarters of an hour, take them up, and dress them on your dish in the form of