Proceed exactly as for the quenelles de volaille, only using a forcemeat
made from the flesh of pheasants instead of fowl, dress them in crown,
and serve with a sauce velouté de gibier (No. 58), purée de gibier (No.
59), or sauce fumée de gibier, either of which may be garnished with
cockscombs, truffles, or mushrooms, as directed for the entrées of
pheasants.
Boudins de faisans are served the same way only shaping them as directed
for boudins de volaille à la Richelieu (No. 838), with which sauce they
may also be served.