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Spinach Purée

Half a pound of raw or cooked Rabbit meat.

Quarter of a pound of Beef Tongue cut into strips.

Four preserved Mushrooms, diced.

A mirepoix (consisting of Bacon, Onion, Carrot, Bouquet Garni, etc.).

One gill of Tomato Sauce.

Seasoning. Panurette. Pick, singe, and bone the pheasant in the same manner that a fowl is boned for galantine. Prepare a nice farce by pounding the rabbit-meat, the ham, and chicken's livers; when fine, add the yolks of eggs (these may be hard-boiled if liked), and white sauce or cream sufficient to form the necessary consistency of the farce. Season with pepper, salt, and aromatic spice. Mix well, and rub through a wire sieve; put it into a basin, H. 2 and work in the mushrooms and truffle. Lay out the boned pheasant on to a board skin downwards, spread the forcemeat evenly on the meat, put the strips of tongue evenly divided on the farce, etc., roll up carefully, cover with greased paper, and tie in muslin.

Chop the carcase of the bird rather coarsely, and put it in a sauté-pan with the butter and the mirepoix; fry it a little over a quick fire, and stir a few minutes longer to blend the whole. Lay the stuffed pheasant on this; allow the surface to take colour; moisten with the stock and wine; cover with buttered paper, and let it braise gently in a moderate oven for about an hour. When done, untie, glaze over the top with meat glaze, and keep hot. Remove the fat from the mirepoix and liquor, add the tomato sauce, boil for a few minutes, then strain, and reduce to a nice consistency.

Butter a border mould, sprinkle with panurette, and fill up with potato purée, enriched with one or two yolks of eggs; bake in a hot oven for ten minutes or so, and turn out on a hot dish. Have ready and hot the spinach purée, well seasoned and richly flavoured. Cut the pheasant into slices about a quarter of an inch thick, arrange these neatly on the prepared border, dress the spinach in the centre. Sauce over the slices with a little of the tomato sauce, and serve the remainder in a sauce-boat.