1843—Faisan à la Régence

No. 250, Poëlings the pheasant, and dish it on a low croûton, carved from a sandwich-loaf and fried in butter.

Surround it with small, decorated, round game quenelles; large, grooved, cooked mushrooms; and cocks’ kidneys; all three arranged alternately.

Serve separately a Salmis sauce, flavoured with truffle essence, and combined with the strained and reduced No. 250, Poëlings-liquor, cleared of all grease.