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

a cross; have four large quenelles of game (No. 123), and place one between each pheasant; have ready the following sauce: put two glasses of port wine in a stewpan, with a teaspoonful of sugar, and an ounce of glaze; boil three minutes, then add a quart of the sauce à l’essence de gibier (No. 60); boil altogether ten minutes, skim, add two ounces of fresh butter, stir it in with a wooden spoon; when quite melted pour the sauce over the birds, and serve. No. 546. _Faisans truffés à la Piémontaise._ Procure four young pheasants as above, but they must be quite fresh, stuff the breasts of them with half a pound of truffles prepared as for poularde à la Périgord (No. 524), only using half oil and half bacon, and adding half a clove of garlic scraped; show as much truffles as possible under the skin; they must be kept in that way a week or more (according to the weather), before they are fit for dressing; roast nearly an hour in oiled paper of a light gold colour, dress upon your dish in the form of a cross, have ready the following sauce: put two quarts of clear aspic (No. 1360) in a stewpan, reduce twenty minutes, cut six raw or preserved truffles in slices, put them into the aspic with a glass of champagne, hock, or madeira, and a little sugar; stew them twenty minutes, sauce over your birds, and serve very hot. No. 547. _Faisans à l’Extravagante._ This is a very elegant remove, and can be made where woodcocks are plentiful, but to the economiser it would appear a most extravagant extravaganza; procure two large pheasants and six woodcocks, fillet the woodcocks and cut each fillet in halves lengthwise, put two ounces of scraped bacon in a sautépan with a tablespoonful of chopped eschalots and half a pottle of chopped mushrooms; lay the fillets over them, season with pepper and salt, set them over the fire five minutes, turn the fillets, set them again on the fire five minutes longer, add twenty tablespoonfuls of bechamel