From the bones you can make soup, which will be better if the bones have been fried in butter and soup greens a little while. No. 54—ROAST POULARD. Quantity for 6–8 Persons. 1 poulard Salt ¼ lb. of butter Bacon slices to tie over the breast ½ pt. sweet or sour cream 1 tsp. of lemon juice 2 tbsps. of flour 1 cup of water Preparation: The Poulard or French pheasant is cleaned, dressed, washed, dried and salted inside and outside. Bacon slices are tied over the breast and drum sticks. Roast in hot butter, adding the water, for 1 to 1½ hours, a piece of butter being put inside the bird also. Baste frequently with water and cream. It should be roasted to a nice golden brown color. Serve on a hot platter after taking off the bacon and strings. Into the drippings stir some flour, water or cream if necessary, the lemon juice, cook, strain and serve with the bird. The gravy should be smooth and of a light brown color. No. 55—POULARD FRICASSEE. Quantity for 6–8 Persons. Prepare like recipe No. 10, Chicken Fricassee. It will make a very fine side dish. No. 56—DUCK RAGOUT. Quantity for 6 Persons. 1 duck 1 tbsp. of butter 1 cup of water Salt For the Gravy. 2 tbsps. of butter 2 tbsps. of duck grease 2¼ tbsps. of flour 1½ pts. of bouillon or water Duck stock ½ cup of champignon juice Salt 6 pepper-corns 3 sprays of parsley 2 cloves ¼ pt. of port wine Juice of ½ lemon 3 truffles ½ pt. champignons Preparation: The duck is cleaned, dressed, washed, salted and fried 1½ to 2 hours, in 1 tablespoonful of butter and 1 cup of water, basting frequently. For the gravy, brown the flour in the 2 tablespoonfuls of butter, add the duck stock and cook a little while; then add the bouillon, red wine or port wine, champignon juice, lemon juice, salt, pepper-corns, cloves, parsley and truffle parings. Cook the gravy for 15–30 minutes, strain through a fine sieve. Cut the champignons in half and put them into the strained gravy. Carve the duck and put it into the gravy too and steep another 15 minutes. Heap the ragout in the middle of a hot platter. Put the peeled truffles which were fried in 1 teaspoonful of butter for 2 minutes, over the ragout. Garnish with puff paste scallops, (see preparation in No. 29, Chapter 3, Puff Paste Patties with Veal Ragout), and with dumplings. These are made by chopping very fine the heart, gizzard and liver, mixed well with one soaked roll, one egg, 1 tablespoonful of chopped champignons, 1 teaspoonful of chopped parsley, 1 pinch of salt, pepper, and nutmeg. Sauté or dry fry (which means cooking food in a small amount of fat) in ½ tablespoonful of butter and add ½ grated roll. Then form small dumplings from this mixture and fry them to a light brown in butter or duck grease. Remarks: This duck ragout is a very fine side dish. CHAPTER 7. GAME.