Galantine of Pheasant with Morels

This is the basic method I use for all galantines and ballotines. The difference between a galantine and a ballotine is boringly technical but basically, ballotine is made by stuffing the legs of the bird with the forcemeat and galantines are always made from the entire animal and usually include layers of the meat left whole or cooked as part of the garnish. Both may be served hot or cold. When served hot, a beurre blanc, or a brown reduction made from th