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Broiled Pheasant

Cut the bird into four pieces and fry them in lard; when nicely browned all over and half done through, take them from the fire, drain the lard from them, brush over with beaten egg, roll them in a paper of breadcrumbs mixed with salt and cayenne, put them on a hot well-greased gridiron and broil them for ten minutes over a clear fire.

Fillets of Pheasants, Maintenon Take the fillets from two large young pheasants and cut each in two slices, beat them lightly, season with salt and pepper, put them into a sautepan with two tablespoonfuls of olive oil and saute them over a quick fire, keeping them rather underdone. When cooked, take the fillets out and drain them. Put two chopped onions in the sautepan and fry them till lightly browned, adding more oil if necessary; then mix in two tablespoonfuls each of chopped mushrooms and chopped parsley and one pint of white sauce seasoning with salt, pepper, grated nutmeg and one-half teaspoonful of sugar. Bail the sauce till thickly reduced, stirring it at the same time; put the fillets in the sauce, move it away from the fire and leave it till cold. Cut as many pieces of white paper as there are fillets into heart-shaped pieces; put a fillet on each with the sauce divided equally and wrap the papers over, twisting them well at the ends. Broil the fillets over a clear, but slow fire. When cooked put them on a hot dish, leaving them in their papers, and serve with a sauceboatful of rich gravy.

Fried Fillets of Pheasants with Truffles Cut off the fillets of two young but well-hung pheasants; put them in a sautepan with some thin slices of truffles and fry them in clarified butter. When nicely browned on both sides drain them, place on a sheet of paper on the table and trim them all to the same shape, leaving the truffles to cook a little longer; put the fillets in the sautepan again and give them one or two turns over the fire. Reduce some bechamel sauce with essence of truffles and pheasants; drain the fillets and truffles, arrange them on a hot dish, pour the sauce over them, and serve.