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Pheasant Soubise

Truss a pheasant as for boiled chicken, put it in a braisingpan with a layer of bacon, some chopped vegetables, some sweet herbs, and one-half pint of stock, and braise it. When cooked take it out of the braisingpan, drain it and dry it in front of the fire. Place it on a hot dish, surround it with soubise sauce, and serve.