Pheasant Soup

• 1 pheasant
• 1 medium-sized onion
• 2 leeks
• 1

Using a sharp knife, remove the meat from the breast and wings of the pheasant and keep them to one side. Put the remaining carcass in a pan with sliced onion, leeks, carrot, celery and the herbs. Cover with water and simmer for 4-5 hours. Mince the breast meat and pound it finely. Mix with the breadcrumbs and egg yolk and shape the mixture into small balls. Strain the soup, and put the liquid