Procure four very young hen pheasants, truss them for roasting, merely
cut off the tips of the claws, make a small incision in the leg at the
knuckles, and truss them with their claws resting on their thighs, and
their knuckles over their tails; stuff them with the same preparation as
in the last, but adding a glass of brandy and half a gill of double
cream; put them on your spit, have ready washed and cut from the roots a
few good handfuls of heather from the mountain, surround the birds with
it, and tie them in oiled paper; roast them three quarters of an hour,
take them up, and dress them on your dish in the form of a cross; have
four large quenelles of game (No. 123), and place one between each
pheasant; have ready the following sauce: put two glasses of port wine
in a stewpan, with a teaspoonful of sugar, and an ounce of glaze; boil
three minutes, then add a quart of the sauce à l’essence de gibier (No.
60); boil altogether ten minutes, skim, add two ounces of fresh butter,
stir it in with a wooden spoon; when quite melted pour the sauce over
the birds, and serve.