Remove the breasts from the cooked pheasant; cut and trim them into round slices. Coat one half of these with chicken Mousse and the other half with pheasant Mousse. Allow to set firm in the refrigerator.
When ready, coat those with the pheasant Mousse with white Sauce Chaud-froid and the others with brown Sauce Chaud-froid. Decorate each with small shapes of truffle.
Arrange the prepared Suprêmes overlapping and in alternate colours in a deep square dish. Cover the whole with very clear succulent aspic jelly and allow to set.
To serve: set the dish on a block of ice.
© 1903 All rights reserved. Published by Taylor and Francis.