Sauce Fob Timbal Of Pheasant

Put one ounce of butter in a stewpan with one sliced tomato, half an onion, two fresh mushrooms, a pinch of mignonette pepper, a little bayleaf. thyme, and parsley, and place the boms of the pheasant, chopped small, on the top of these ingredients; fry altogether for fifteen or twenty minutes; then add half a wineglassful of port and one pint of Brown sauce (vol. i.), let all boil together for about twenty minutes, keeping it well skimmed, remove the bones with a fork, pass the rest through the tammy, and serve quite hot round the timbal.

Cabbage For Top Of Timbal

Take about three tablespoonfuls of braised cabbage, just before adding the yolks of eggs; keep this hot in the pan of the bain-marie till required; arrange it on the top of the timbal, and stick it over with little strips of truffle.

Little Mousses Of Partridge A La Magenta Petites Mousses De Perdreaux A La Magenta

Take one large raw partridge, free it from skin and bone, and pound it till smooth; then rub it through a wire sieve, weigh a quarter of a pound and add to it a quarter of a pint of Bechamel sauce (vol. i.), one and a half tablespoonfuls of sherry, a pinch of salt and white pepper, four raw yolks of eggs, one and a half tablespoonfuls of thick cream, and four whites of eggs that have been stiffly whipped with a pinch of salt; mix well together, and put the mixture into a forcing bag with a plain pipe. Take some little bomb moulds, well butter them and garnish them with shredded gherkins, hard-boiled white of eggs, and red chillies, and three parts fill them with the prepared mixture; stand the moulds in a stewpan on a fold of paper, surround them to three parts their depth with boiling water; watch the water reboil and let the contents poach for about eighteen, minutes, then take up the mousses and turn them out on to a puree of mushrooms (vol. i.). Pour Magenta sauce round the dish immediately they are dished up, and serve at once.

Little Creams Of Partridge A La Monza Petits Pains De Perdreau A La Monza

Take some little fluted dariols, butter and ornament them with finely-chopped raw green parsley and lean cooked tongue or ham, then line the mould over with a thin layer of quenelle farce, prepared either from Veal, Rabbit, or Chicken (vol. i. p. 87), and fill up the inside with a puree of partridge; place the moulds on a fold of paper in a stewpan containing boiling water to three-parts the depth of the moulds; watch the water reboil, then place the stewpan in a moderate oven for fifteen to twenty minutes; when firm take up and turn out on a puree of potato or peas and serve with sauce, as below, round the dish, and here and there some little red French chillies that are farced with a little of the quenelle farce and poached. The quantities given below are sufficient for ten to twelve moulds.