No. 871 Filets de Faisans à la Maintenon.
Prepare eight small or four large fillets divided into two separate slices, put them in a sauté-pan with two tablespoonfuls of oil, place them over a sharp fire, sauté them very underdone, and lay them on a cloth, put two tablespoonfuls of chopped onions in the sauté-pan, fry them till turning yellow, then add a pint of white sauce (No. 7), two spoonfuls of chopped mushrooms, two of chopped parsley, a little grated nutmeg, pepper, salt, and sugar, reduce till rather thick, keeping it stirred, lay in the fillets to warm, and leave them to get cold in the sauce, have eight pieces of paper each cut in the shape of a heart, and large enough to fold a fillet in, place a fillet in each with the sauce equally divided amongst them, fold the papers over, twisting them up at the edges, and place them on the gridiron to broil over a slow fire; when done dress in crown on your dish leaving them in the papers, and serve with a little plain gravy.
After having used the fillets of pheasants one day the legs may be used the next, by roasting in vegetables and trimming them nicely; serve either à la Brabant (No. 867), or en salmi (No. 869); but the legs of large pheasants being so stringy will not make a very delicate entrée, and it is much better to convert them into a sauce à la purée de gibier (No. 59), soup, (No. 175), or forcemeat (No. 123).