1833—Faisan en Cocotte

Proceed exactly as for pheasant “No. 250, Poëlings,” and, when the cooking is two-thirds done, surround it with a garnish of small onions cooked in butter; small, cooked mushroom-heads and olive-shaped truffles, the latter taking the place of the potatoes, which are one of the garnishing ingredients of fowls “No. 250, Poëlings.”