1840—Faisan Kotschoubey

Cook the pheasant “No. 250, Poëlings,” and add to it, when it is almost done, two oz. of fine, raw truffle slices, and a little excellent game glaze, clear and well buttered.

Serve the following garnish separately:—Fry in butter four oz. of No. 273, Blanchings, fresh breast of bacon, cut into dice. When the pieces are properly frizzled, add to them one lb. of freshly-cooked, well-drained, uncooled, and roughly-chopped Brussels sprouts. Add two oz. of fresh butter, a little pepper and grated nutmeg, and stew gently for one-half hour, that the garnish may just be ready in time for dishing.