This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
This is a very delightful dish which is popular in the South of France.
I pheasant, butter, 1 glass of white wine (optional), about 2 dozen large Spanish olives, or small French ones, according to taste, salt and pepper.
Put the pheasant in an earthenware casserole with a large piece of butter. Season well with salt and pepper. Simmer very gently, basdng frequently. Sprinkle with a little flour, and brown thoroughly. Then add the white wine, or a little stock or water—not more than 3 or 4 tablespoons—mix well and simmer till the pheasant is quite tender—the time varies according to the size of the bird. Ten minutes before serving, add the olives, which should have been stoned and blanched in boiling water for a few minutes.