Pheasant under glass
When I was young, the expression “pheasant under glass” was used to exemplify the very best of foods and the greatest of entitlement: no doubt a person ordering pheasant under glass has a butler. However, it was commonly used in phrases such as, “Well, whaddaya want? Pheasant under glass?”, to signify a ridiculous extreme.
But today I found that it’s really a thing, and there’s a reason for the glass:
. . . Place the pheasant breasts skin side up on hot serving plates and top each with half the mushroom mixture, then the sauce.
Enclose each breast with (ideally) a glass cover. Alert your guests to the olfactory possibilities, so they don’t blow the experience the way I did. Once they are seated and you have their attention, lift the cover and fan the essence toward them, if necessary.
Oddly, I had always pictured the glass as flat, with the pheasant squashed beneath. The actual way seems better.