1848—Sauté de Faisan

Unless it be prepared with the greatest care, sautéd pheasant is always dry. I therefore do not recommend it; but, should it be necessary to make a dish of it, care should be observed in selecting a young, plump bird. It should be cut up like a fowl, cooked in butter on a moderate fire and kept somewhat underdone.

Dish it after the manner of a “poulet sauté” and cover it. Swill the sautépan and prepare a sauce after the recipe in common use.

This sauce must always be short, and it should be poured over the pheasant just before serving it.