Roast two pheasants in vegetables as directed in the Removes, cut them
into quarters, that is, the four breasts with the wings and the legs
with a piece of the back-bone, beat and trim them lightly, cut off the
pinion from the wings, and make the breasts and legs nearly of the same
shape, place them in a stewpan, cover them with a little stock, put the
lid on the stewpan and set in the bain marie to get hot, make a border
of forcemeat (see ris de veau à la Turque No. 673); when done place it
in the centre of your dish and dress the pieces in crown upon it, sauce
over with a sauce fumée de gibier (No. 60) in which you have put four
large truffles in slices, or twenty button mushrooms; serve very hot.