Procure three young pheasants, truss them as for boiling, chop the
livers very fine, and put them into a basin with a quarter of a pound of
chopped suet, one pound of bread-crumbs, a little pepper, salt, grated
nutmeg, chopped parsley, and thyme; mix the whole well together with
four eggs, put in a mortar, pound it well, stuff the birds with it, and
roast them in vegetables; make a croustade shaped like the bows of a
ship, dress it at the head of the dish, make a large quenelle (No. 120),
which ornament with truffles to fancy; run a silver attelet through it
lengthwise, and stick it at the top of the croustade, dress the
pheasants on the dish, the tails of two of them touching the croustade,
and the other between, with its breast towards the end of the dish; have
ready the following sauce: put two quarts of the sauce à l’essence de
gibier (No. 60) in a stewpan, with half a pint of white broth; reduce
till it adheres to the spoon, then add twenty dressed cockscombs and
twenty heads of mushrooms; sauce over the pheasants and serve.