Fillet two full-grown young pheasants as you would a fowl, lard and
braise them exactly the same, have half boiled in water sixty very fine
Brussels sprouts, drain them in a colander and put them in a stewpan
with a quarter of a pound of streaky bacon, season with a little pepper
and salt, add a pint of good stock and stew them over a moderate fire
till the stock is reduced to glaze, take out the sprouts, squeeze them
together between two dishes, and dress them as a perfect pyramid in the
centre of your dish, glaze and salamander the fillets nicely, and dress
a fillet on each side with a thin slice of the bacon at each corner,
place a quenelle at the top, and sauce round with the sauce fumée de
gibier (No. 60); serve immediately.