a pretty shaped jelly mould, pour in a little of the red aspic
to about rather more than a quarter of the mould. When this is cool, put
in the pheasant and aspic mixture, and place on ice for four hours; when
properly frozen, turn out, and garnish the top with a wreath of fresh
chervil leaves. Serve chopped aspic in little mounds round the base
alternately with mounds of mayonnaise salad or tomatoes.

Pheasant a la Suisse.

Take the remains of a cold pheasant, cut it into neat joints. Salt and
pepper these highly, and strew over it finely chopped onion and
parsley. Cover them with oil, and squeeze over them the juice of a
lemon. Turn the pieces every now and then, and let them remain till they
have imbibed the flavour, then dip the pieces in a batter made of four
ounces of flour, with as much milk added as will make a thick batter.
Stir into it half a wineglassful of brandy and an egg, the white and
yolk beaten to a froth. This batter should rest for an hour in a warm
place before using. Fry the pieces of chicken in the batter, and send it
up piled on a dish garnished with fried parsley.

Pheasant a la Tregothran.

Bone a pheasant and stuff it with the meat from four woodcocks or six
snipe, cut it up, and chop up some truffles and make it into forcemeat.
Fry the trail of the woodcock or snipe in a little butter, and place on
little rounds of fried bread and arrange round the dish. Stew the bones
of the woodcocks or snipe to make the gravy, reduce it, and add a glass
of Marsala to the broth and serve in a boat.

Pheasant a la Victoria.

Take a quarter of a pound of bacon, cut it up in pieces (frying the
bacon first), add a small clove of garlic, a small shalot, a bayleaf,
half a carrot, half a turnip, half a dozen stewing oysters, and salt and
pepper to taste. Stew over the fire, and when cooked pound it all
together with a few more oysters and pass through a wire sieve. Stuff a
pheasant with this, and place it in a stewpan with carrots and turnips;
let all stew till tender, well basting it with its own stock. Serve
with rich Espagnole sauce or oyster sauce on a croustade of potato.

Pigeons a la Duchesse.

Split a couple of pigeons in halves, remove the breast bones and beat
them flat, saute them with two ounces of butter, pepper and salt. Press
them flat between two plates with a weight on them, and when the pigeons
are cold spread the quenelle meat over the cut side of the birds; then
egg and breadcru