r small dariole moulds may be used), fill carefully and place a piece
of buttered paper on the top of the mould or moulds, and place them in a
stewpan with about a pint of boiling water and let them simmer very
gently for twenty minutes and turn out. Make a sauce to serve with this
dish of the carcases, &c., mixed with rich Bechamel sauce, and when
dished there should be a garnish of peas, mushrooms, or shred truffles.

Pheasant Cutlets.

Take a well-hung young pheasant, cut it when prepared into neat joints.
Take out the bones carefully and shape the joints into cutlets; flatten
these with the cutlet-bat, season rather highly and cover them thickly
with egg and finely-grated breadcrumbs. Put the bones and trimmings into
a saucepan with a carrot, a turnip, an onion, a handful of parsley, a
bouquet garni, a bayleaf, pepper, salt, and as much water as will cover
them. Let them stew slowly till the flavour of the herbs is drawn out,
then thicken gravy and strain. Fry the cutlets in hot fat till a bright
brown. Serve on a hot dish in a circle with one of the small bones stuck
into each cutlet; pour the gravy round.

Galantine of Pheasant a la Mode.

Bone a pheasant, cut off the legs and press what is left of the leg
inside, and cut away any sinews. Take three-quarters of a pound of
sausage meat, a dozen oysters, three or four truffles, a slice of
tongue, and three rashers of fat bacon. Cut the truffles into _small_
dice, also the tongue and bacon. Mix all together with the sausage meat,
adding a little cayenne pepper, half a teaspoonful of herbs mixed, half
an ounce of melted gelatine, and two yolks of eggs. Mix well together,
and spread over the pheasant evenly. Then roll it up lengthways and
tightly in a cloth and place it in saucepan to boil for an hour, then
take it out and remove the cloth carefully. To serve this dish, cut it
up into thin slices and dish them in a circle, letting one piece overlap
the other uniformly all round. Place a little cress salad compressed
into a ball on the top, and at the base a few croutons of aspic jelly at
an equal distance apart, and a little chopped aspic between. Sprinkle a
little over the salad ball at the top.

Fritot of Creme of Pheasant.

Take eight tartlet tins, not too large, butter them, and fill about
three parts full of creme of pheasant and place them in the oven for a
few minutes. When quite firm to the touch, remove them from oven, and
when cold dip each one in