Fillet four young pheasants, lard and braise four of the fillets, (as
for the filets aux légumes), egg the other four over with a paste-brush
and throw them into a plate in which you have chopped ham and
bread-crumbs mixed, cover them well, beat gently with a knife, and fry a
light brown in a little clarified butter, make a small border of mashed
potatoes upon your dish and dress the fillets alternately upon it; you
have previously prepared a sauce velouté de gibier (No. 58), rather more
than a pint, add twenty very white dressed cockscombs, when hot sauce
round and garniture in the centre; glaze your fillets and serve; a
spoonful of whipped cream would also be a great improvement added to the
sauce when finished.