f fat bacon and keep it in a cool place till next day.
A few hours before serving, roast the pheasant and baste it well with
melted butter and a wine-glass of Madeira or Marsala. Make a crouton
of fried bread the shape of your dish, and over this put a Layer of
forcemeat of fowl and a number of small fowl quenelles; cover them with
buttered paper, then put the dish in the oven for a few minutes so as
to settle the forcemeat. When the pheasant is cooked, place it on the
crouton and garnish it with slices of truffle which have been previously
cooked in Madeira, and serve with a Perigord sauce.

No. 144. Anitra Selvatica (Wild Duck)

Ingredients: Wild duck, butter, fowls' livers, Marsala, gravy, turnips,
carrots, parsley, mushrooms.

Cut a wild duck into quarters and put it into a stewpan with two fowls'
livers cut up and fried in butter. When the pieces of duck are coloured
on both sides, pour off the butter, and in its place pour a glass of
Marsala, a cup of stock, and a cup of Espagnole sauce (No.1), and cook
gently for ten minutes. In the meantime shape and blanch six young
turnips and as many young carrots, put them into a stewpan, and on the
top of them put the pieces of wild duck, liver, &c. Pass the liquor
through a sieve and pour it over the wild duck, add a bunch of parsley
and other herbs and five little mushrooms cut up, and cook on a slow
fire for half an hour. Skim the sauce, pass it through a sieve and add
a pinch of sugar. Put the pieces of wild duck in an entree dish, add the
vegetables, &c., pour the sauce over and serve.

No. 145. Perniciotti alla Gastalda (Partridges)

Ingredients: Partridges, cauliflower, bacon, sausage, fowls' livers,
carrots, onions herbs, stock, gravy, butter, Madeira.

Cut a cauliflower into quarters, blanch for a few minutes, drain, and
put it into a saucepan with some bits of bacon. Let it drain on paper
till dry, then arrange the bits in a circle in a deep stewpan, and in
the centre put a small bit of sausage, the livers of the partridges,
a fowl's liver cut up, a carrot, an onion, and a bunch of herbs. Cover
about three-quarters high with good stock and gravy, put butter on the
top and boil gently for an hour; then take out the sausage, replace it
by two or three partridges, and simmer for three-quarters of an hour. In
the meantime cut a sausage in thin slices and line a mould with it. When
the birds are cooked, take them out, drain and cut them up, and fill th