Prepare a stock with the following ingredients, bring to the boil, and cook for one hour before using it. Put in a saucepan two onions and two carrots, finely chopped, a bouquet of thyme, bay leaf, parsley, and one clove, half a head of celery, half a pound of beef and veal, and two pints of consommé, salt and pepper.
Meanwhile prepare as for roasting a fine pheasant, put it in the stock when it is ready and cook it about half an hour, according to size. Remove it, drain it and keep it hot.
In another saucepan melt some butter; about one ounce, add same quantity of flour, stir well, cook one minute and add, little by little, some of the stock passed through a fine colander; bring to the boil, stir well, and cook a little more; when it has thickened, add more stock, and so on, till you have enough sauce, which should be the consistency of a Béchamel; remove to the corner of the fire, and add, whipping all the time, another ounce of butter (in small pieces and one by one) and two tablespoonfuls of fresh cream. See that it is hot and well seasoned. Put the pheasant in a cocotte, garnish it with braised celery, and pour over the sauce, squeezed through a muslin.