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

decorate with whites of eggs (hard-boiled) and truffles, place it on the ice and when set dress in the fillets in crown, fill the mould with the aspic, keep it on the ice till ready, when dip the mould in warm water and turn it out upon your dish. No. 1031. _Galantine de Faisan aux truffes._ Bone two pheasants if for a flanc, one if for a cold entrée, lay it out before you and proceed exactly as for a galantine of turkey, only using the forcemeat for game (No. 123) as directed, and fillets of hare or rabbit instead of veal, braise and press the same, allowing for the difference in size, serve garnished with aspic (No. 1360) chopped and in croutons. No. 1032. _Galantine de Faisans à la Volière._ Proceed as in the last, but press and garnish them as directed for galantine de dinde (No. 1010), but the claws must be from a very small lobster. No. 1033. _Pâté de Faisans aux truffes._ Bone a couple of pheasants and fill each one as for a galantine, but not too tight, they will not require sewing up; you have lined a raised pie-mould with pâte fine (No. 1136), as directed (No. 997), line the pie with forcemeat (No. 120), place one of the pheasants at the bottom, cover it with forcemeat, then put in the other which also cover with forcemeat, finishing in a dome; finish the pie as before directed, bake it four hours in a slow oven, press it till cold and serve with aspic (No. 1360) chopped and in croutons upon the top; by filling the pie up with good strong stock when taken from the oven there would be no necessity for pressing it. No. 1034. _Filets de Faisans à la Prince George._ Roast three pheasants in vegetables quite white, take out the fillets, cut each one in halves to form two, making twelve, pound well the meat from the legs, and put it into a stewpan, with a quart of white sauce (No. 7) and half a pint of good white stock, boil