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Braised Pheasant

Prepare and truss a pheasant as for boiling. Line a stewpan with slices of fat bacon and one or two thick slices of veal, put in the bird, season it well with salt and pepper, add a few sweet herbs, cover it with more slices of bacon and veal, cover the stewpan down perfectly air-tight, and put it in a moderate oven and cook for two hours. When done place it on a hot dish, strain over it some of the gravy that will have run from it while cooking, garnish it with sliced lemons, and serve.

Braised Pheasant, Financiere Prepare and braise two pheasants. Then prepare a financiere, garnishing with foies gras, cockscombs, truffles and pheasant forcemeat quenelles, and mix with them some financiere sauce. Put a block of fried bread in the center of a dish, sticking it onto the dish with the white of egg and flour paste; arrange the pheasants, leaning against each end of the bread, put the garnishing in the dish in order, put a row of pheasant forcemeat quenelles between each pheasant, a cooked and larded sweetbread each side of the bread, with cooked truffles on each. Put four crayfish and some cockscombs in the spaces, and put another larded and sweetbread on top of the bread. Get five silver attelettes and garnish them with cockscombs, truffles and crayfish, stick them in the pheasants and sweetbreads, and serve with a sauceboatful of financiere sauce that has been reduced with essence of pheasant.