Roast two small young pheasants in vegetables as directed for the
Removes, let them get cold, then cut off neatly the two wings, two legs,
and two pieces from the breasts of each, which will make twelve very
nice pieces, take off the skin and place them in a stewpan, cover them
with a little stock and six spoonfuls of velouté (No. 6), put them in
the bain marie to warm gently, then put a quart of white sauce (No. 7)
in a stewpan, with half a pint of white stock and the backs and
trimmings of the pheasants cut up very small, reduce till it adheres
lightly to the back of the spoon, pour off the stock from the pieces of
pheasants, place a tammie over the stewpan, over which hold a colander,
pour the sauce through the colander, and then squeeze it through the
tammie, add a little sugar and a little cream, place the stewpan over
the fire but do not let its contents boil, dress the pieces of pheasants
in pyramid, placing a little mashed potatoes on the bottom of the dish
to keep them in their place; sauce over and serve.