Prepare the pheasant as indicated in the beginning of the preceding section on pheasant (3600). Allow to become cold and arrange in a deep oval dish surrounded with Madeira-flavoured aspic jelly.

As a variation for presenting this dish proceed in the following manner: When the pheasant has been cooked add sufficient aspic jelly along with the brandy, to fill the Terrine completely.

Keep cold for 2 days then carefully remove all traces of fat as explained for Poularde en Terrine.

Present for serving set on a block of ice.