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Six Mushrooms (Three ounces of cold Pheasant)

Three ounces of cold Pheasant.

One gill of Velouté Sauce.

One gill of Béchamel Sauce.

Salt, Pepper and grated Nutmeg.

Remove skin and sinews from the meat of the pheasant, cut it into small slices or mince coarsely, put it into a small stewpan, with the mushrooms and the truffle finely chopped, and sufficient velouté sauce to moisten, add a small piece of butter, and stir over the fire until hot. This forms the salpicon.

Rub some cooked potatoes through a fine sieve, mix them with a piece of butter and a little cream. Season with salt, pepper, and nutmeg; let this purée get thoroughly hot, and then add the yolk of an egg. Work it well until it forms a light paste.

Butter some small moulds, line them with the purée. Place about a dessertspoonful of the salpicon in the centre of each mould, cover with the potato purée, smooth the top with the blade of a knife, and bake in a moderate oven until of a golden brown colour. Warm up the Béchamel sauce, add the remaining velouté sauce and yolk of egg, stir well over the fire. When hot finish with a little cream, and add the remaining butter bit by bit.

T Turn out the little moulds into an entrée dish, pour this sauce round them, and serve hot.

P.S.-Instead of pheasant, any other kind of meat, chicken, duck, geese, etc., may be used up in this manner.