Roast the pheasant keeping it underdone. Allow to cool and when very cold, remove the breasts leaving the winglets and legs attached to the carcase. Cut away the bones of the breast and fill the empty cavity with a truffled Parfait de foie gras and cover this with a thin layer of Mousse of foie gras.
Cut the breasts of pheasant into neat slices and place them overlapping in their correct order on the Mousse; fill any gaps with some more of the Mousse and smooth and shape the whole to the original form of the bird. Allow the Mousse to set thoroughly then coat the breast only with brown Sauce Chaud-froid. Decorate and glaze the whole with aspic jelly.
Meanwhile, bone out
Place the pheasant on a low base of semolina or rice, surround with the larks and fill the space between them with chopped jelly.
© 1903 All rights reserved. Published by Taylor and Francis.