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

into quarters, that is, the four breasts with the wings and the legs with a piece of the back-bone, beat and trim them lightly, cut off the pinion from the wings, and make the breasts and legs nearly of the same shape, place them in a stewpan, cover them with a little stock, put the lid on the stewpan and set in the bain marie to get hot, make a border of forcemeat (see ris de veau à la Turque No. 673); when done place it in the centre of your dish and dress the pieces in crown upon it, sauce over with a sauce fumée de gibier (No. 60) in which you have put four large truffles in slices, or twenty button mushrooms; serve very hot. No. 870. _Filets de Faisans à la Marquise._ Fillet four young pheasants, lard and braise four of the fillets, (as for the filets aux légumes), egg the other four over with a paste-brush and throw them into a plate in which you have chopped ham and bread-crumbs mixed, cover them well, beat gently with a knife, and fry a light brown in a little clarified butter, make a small border of mashed potatoes upon your dish and dress the fillets alternately upon it; you have previously prepared a sauce velouté de gibier (No. 58), rather more than a pint, add twenty very white dressed cockscombs, when hot sauce round and garniture in the centre; glaze your fillets and serve; a spoonful of whipped cream would also be a great improvement added to the sauce when finished. No. 871. _Filets de Faisans à la Maintenon._ Prepare eight small or four large fillets divided into two separate slices, put them in a sauté-pan with two tablespoonfuls of oil, place them over a sharp fire, sauté them very underdone, and lay them on a cloth, put two tablespoonfuls of chopped onions in the sauté-pan, fry them till turning yellow, then add a pint of white sauce (No. 7), two spoonfuls of chopped mushrooms, two of chopped parsley, a little grated nutmeg, pepper, salt, and sugar, reduce