Season the suprêmes and shallow fry them quickly in hot butter keeping them underdone; allow to cool then dip them into Sauce Villeroy flavoured with reduced pheasant Fumet. Allow them to cool then flour, egg and breadcrumb them.
Prepare a Mousseline forcemeat from the flesh of the pheasant’s legs. Butter a dome-shaped mould, decorate the bottom and sides with slices of truffle and fill with the forcemeat. Cook au Bain-marie, demould on to a round dish and surround with the suprêmes, shallow fried in clarified butter.
Serve accompanied with a Sauce Périgueux flavoured with pheasant Fumet.
© 1903 All rights reserved. Published by Taylor and Francis.