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Salt, Pepper and Nutmeg

Breadcrumbs. Frying Fat.

Remove the outside part of the skin and gristle from the meat; chop it up finely with the bacon or ham. Put the butter in a stewpan; when hot add the chopped shalot, and fry it a little; stir in the flour; let it cook, but do not let it brown; add the stock gradually, and when boiling add the chopped meat, chopped parsley, and lemon juice.

Stir this over the fire until the meat is thoroughly hot; then bind with two yolks of eggs. Season to taste with salt, pepper and grated nutmeg.

Keep stirring over the fire until the eggs are set; then spread the meat out on a dish, cover with a piece of buttered paper, and let it cool.

When cold, make it up into neat cork-shapes, spread out the caul, cut it into square pieces, and wrap each piece of meat neatly in the caul. Dip them in the beaten egg; roll them in the breadcrumbs; stand them aside for about ten minutes, and then fry them a golden colour in hot fat or clarified butter. Drain them on a cloth; dish them up on a folded napkin; garnish with a few sprigs of parsley, and serve, with cucumber sauce separately in a boat.

Épigrammes de Faisan à la Jardinière. (Small Fillets of Pheasant with Vegetables.) Ingredients.