Truss, lard, and braise two pheasants in the same manner as in the last,
omitting the lettuces and sausages; when done, have ready prepared two
thick pieces of toast, which cover with a stuffing made from the livers
of the birds, as directed for faisans à l’amiral (see Removes, No. 544);
put them in a sauté-pan in the oven twenty minutes, shape them
tastefully, place them in your dish, and dress the birds upon them; have
ready prepared the following sauce: roast a grouse, partridge, or any
bird you have, or the remains of some game left from another dinner,
pick off all the flesh, which pound well in a mortar, put two
teaspoonfuls of chopped eschalots in a stewpan, with a small piece of
butter, pass them a minute or two over the fire, then add the pounded
game with a quart of the demi-glace de gibier (No. 61), and a gill of
stock. Boil altogether ten minutes, rub it through a tammie, put it into
another stewpan, season with a little pepper, salt, and half a
teaspoonful of sugar; if too thick, add a little broth, warm it, but do
not let it boil, sauce round the birds, glaze the larded part, and
serve.