No. 599 Faisans à la Fontainebleau.
Procure two young pheasants, pluck, draw, and truss them with their legs turned inside, lard the best part of the breast in a square, lay some thin slices of fat bacon at the bottom of a flat stewpan, put your pheasants upon it breasts upwards; have ready blanched twelve fine cabbage lettuces, take off the outside leaves and place them in the stewpan with the pheasants, put in also two large onions with three cloves stuck in each, and a bunch of parsley with two bayleaves, pour in sufficient white stock to come up to the larded part of the birds, lay eight pork sausages on the top of the lettuces, cover the whole with a sheet of buttered paper, cover the stewpan and stew gently for an hour, glaze and salamander the breasts of the birds, take the lettuces and sausages carefully out and lay them on a clean cloth to extract the grease, then lay two pieces of lettuce in the centre of your dish, just large enough to dress the birds upon, place one upon each piece, and with the remainder make a flat border near the edge of the dish, cut the sausages into three pieces and dress them upon the border of lettuce, pass the stock from the stewpan through a sieve into another stewpan, set it to boil, skim off all the fat, add a pint and a half of brown sauce (No. 1), reduce it to a nice demi-glace, add half a teaspoonful of sugar, sauce over the birds and serve.
The cabbage lettuces must be rather highly seasoned when put in the pan to stew.