Cut the celery into 5cm pieces. Blanch them for 8 minutes.
Cut the breasts off the pheasants. Put them in hot butter so that they stiffen a bit and take some colour. Take the meat off the legs and the rest of the carcasses and mince it with the backfat and breadcrumbs; incorporate the beaten egg and a modest pinch of caraway. Shape in your hands to make squash-ball size boulettes.