Braize a pheasant with some wine mirepoix, No. 300, and when done, dish it up, garnish with quenelles of polenta, No. 356; sauce with tomata sauce made, with the braize from the pheasant, and serve. The polenta quenelles are made as follows: viz,— put three gills of milk, and four ounces of butter in a stewpan on the fire; and, as soon as the milk rises, stir in six ounces of Indian corn-flour or polenta: and having stirred this paste over the fire until it ceases to adhere to the sides of the stewpan, add two whole eggs and two yolks, two ounces of grated Parmesan cheese, nutmeg, pepper and salt; mix thoroughly; shape the quenelles with two tablespoons in the ordinary way, and poach them in boiling water. Remember that if these quenelles are allowed to boil fast, they will be spoilt.