Boiled Pheasant a la Soubise

Truss a pheasant to boil, and when done, dish it up, and pour over it some Soubise sauce, No. 58, in which has been mixed a gill of cream; garnish with potato croquets and serve. If Soubise sauce is considered either too expensive or too much trouble, use plain onion sauce, No. 55, instead.

Note.—Boiled pheasants may also be served with celery sauce, or with oyster sauce.