Prepare eight small or four large fillets divided into two separate
slices, put them in a sauté-pan with two tablespoonfuls of oil, place
them over a sharp fire, sauté them very underdone, and lay them on a
cloth, put two tablespoonfuls of chopped onions in the sauté-pan, fry
them till turning yellow, then add a pint of white sauce (No. 7), two
spoonfuls of chopped mushrooms, two of chopped parsley, a little grated
nutmeg, pepper, salt, and sugar, reduce till rather thick, keeping it
stirred, lay in the fillets to warm, and leave them to get cold in the
sauce, have eight pieces of paper each cut in the shape of a heart, and
large enough to fold a fillet in, place a fillet in each with the sauce
equally divided amongst them, fold the papers over, twisting them up at
the edges, and place them on the gridiron to broil over a slow fire;
when done dress in crown on your dish leaving them in the papers, and
serve with a little plain gravy.
After having used the fillets of pheasants one day the legs may be used
the next, by roasting in vegetables and trimming them nicely; serve
either à la Brabant (No. 867), or en salmi (No. 869); but the legs of
large pheasants being so stringy will not make a very delicate entrée,
and it is much better to convert them into a sauce à la purée de gibier
(No. 59), soup, (No. 175), or forcemeat (No. 123).