Poêlé the pheasant keeping it very slightly underdone. Remove the breasts, cut into fairly thin slices and trim them.
Prepare a brown Sauce Chaud-froid with a Fumet made from the carcase of the pheasant and the Poêling liquor. Coat the slices of pheasant with this sauce.
Line the inside of a dome-shaped mould with a layer of clear jelly and decorate it with truffle. Fill with the slices of prepared pheasant and mushrooms arranged in alternate layers and separated by layers of jelly. Complete the mould by filling with jelly.
Allow to set on ice and when required, demould on to a low base of semolina or rice set on a round dish. Surround the dish with a border of cut shapes of aspic jelly.
© 1903 All rights reserved. Published by Taylor and Francis.