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

till rather thick, keeping it stirred, lay in the fillets to warm, and leave them to get cold in the sauce, have eight pieces of paper each cut in the shape of a heart, and large enough to fold a fillet in, place a fillet in each with the sauce equally divided amongst them, fold the papers over, twisting them up at the edges, and place them on the gridiron to broil over a slow fire; when done dress in crown on your dish leaving them in the papers, and serve with a little plain gravy. After having used the fillets of pheasants one day the legs may be used the next, by roasting in vegetables and trimming them nicely; serve either à la Brabant (No. 867), or en salmi (No. 869); but the legs of large pheasants being so stringy will not make a very delicate entrée, and it is much better to convert them into a sauce à la purée de gibier (No. 59), soup, (No. 175), or forcemeat (No. 123). No. 872. _Turban de Quenelles de Faisans._ Proceed exactly as for the quenelles de volaille, only using a forcemeat made from the flesh of pheasants instead of fowl, dress them in crown, and serve with a sauce velouté de gibier (No. 58), purée de gibier (No. 59), or sauce fumée de gibier, either of which may be garnished with cockscombs, truffles, or mushrooms, as directed for the entrées of pheasants. Boudins de faisans are served the same way only shaping them as directed for boudins de volaille à la Richelieu (No. 838), with which sauce they may also be served. No. 873. _Grouse à la Commodore._ Prepare two young but full-grown grouse, roast one of them underdone, and make forcemeat (No. 123) of the other; when the roasted one is cold cut it into eight pieces, that is, two wings, two legs, two pieces of the back, and two pieces of the breast; cover each piece all over with the forcemeat the sixth of an inch in thickness, egg each piece over and place them in a