Procure four young pheasants as above, but they must be quite fresh,
stuff the breasts of them with half a pound of truffles prepared as for
poularde à la Périgord (No. 524), only using half oil and half bacon,
and adding half a clove of garlic scraped; show as much truffles as
possible under the skin; they must be kept in that way a week or more
(according to the weather), before they are fit for dressing; roast
nearly an hour in oiled paper of a light gold colour, dress upon your
dish in the form of a cross, have ready the following sauce: put two
quarts of clear aspic (No. 1360) in a stewpan, reduce twenty minutes,
cut six raw or preserved truffles in slices, put them into the aspic
with a glass of champagne, hock, or madeira, and a little sugar; stew
them twenty minutes, sauce over your birds, and serve very hot.