Lard and braise six fillets from three pheasants as above, have a fine
fresh cucumber, cut six pieces from it of the same size as the fillets,
which stew in a little stock in which you have put half a teaspoonful of
sugar; when tender but not too much done drain them on a cloth; make a
border of mashed potatoes on your dish, upon which dress the fillets and
pieces of cucumber alternately in crown; have ready a small jardinière
sauce (No. 100) to which you have added a few blanched mushrooms, put
the vegetables in the centre with a piece of boiled (or a small)
cauliflower on the top, sauce round, glaze the fillets and serve.