1841—Faisan à la Normande

Colour the pheasant in butter.

Meanwhile quarter, peel, mince, and slightly toss in butter six medium-sized apples.

Garnish the bottom of a terrine with a layer of these apples; set the browned pheasant thereon; surround it with what remains of the apples; sprinkle it with a few tablespoonfuls of fresh cream; cover the terrine, and cook in the oven for from twenty to twenty-eight minutes.

Serve the preparation in the terrine.