Curried Pheasant à la Pondicherry, Cold.
(Faisan en Kari à la Pondicherry froid.)
Pick, cleanse, and singe the pheasant and cut it up into
neat joints; put into a stewpan two ounces of butter, four
sliced onions, two bayleaves chopped very fine or pounded,
two sprigs of thyme, two Jamaica peppercorns, a saltspoonful
of mignonette pepper, a teaspoonful of pounded coriander seeds,
half a saltspoonful of cumin seed, half a saltspoonful of tur-
meric powder; add the pieces of pheasant and fry all together
for about fifteen minutes, then mix well in two tablespoonfuls
of crème de riz and cover the whole with about one quart of
well flavoured stock, the juice of two lemons, a pinch of salt,
a tablespoonful of tamarinds, and two green capsicums, bring
to the boil, and let this simmer gently on the side of the
stove for half an hour, removing any fat as it rises. When
cooked take up the pieces of meat and pass the other in-
gredients through the tammy cloth for the sauce and pour
a little of it over the pieces of pheasant. When the meat
is cold dish it up in a border of boiled rice neatly piled up
on the dish, and on the rice serve prepared French plums
arranged in four triangular bunches, as in the engraving; pour
more of the sauce over the meat, and any remaining may be
served in a sauceboat. This dish may also be served hot.