Poêlé the pheasant with
Remove the breasts, cut them into thin even-shaped slices, coat with brown Sauce Chaud-froid and decorate each to choice.
Prepare a Mousse from the trimmings and legs of the pheasant and mould it slightly dome-shape in the bottom of a deep square dish.
Arrange the prepared slices of pheasant in a line down the centre of the Mousse and surround with nice even-shaped truffles cooked with Champagne and allowed to get very cold. Cover the whole with a very clear and succulent aspic jelly.
To serve: set the dish on a block of ice.
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