By Auguste Escoffier
Bone out the pheasant, remove the breasts and lard them with thin strips of salt ox tongue and truffle; make the rest of the pheasant into a forcemeat adding one third its volume of Gratin Forcemeat B.
Proceed as indicated for Chicken Pie.
When the pie is cold, fill it with pheasant-flavoured jelly.
© 1903 All rights reserved. Published by Taylor and Francis.