No. 1031. _Galantine de Faisan aux truffes._

Bone two pheasants if for a flanc, one if for a cold entrée, lay it out

before you and proceed exactly as for a galantine of turkey, only using

the forcemeat for game (No. 123) as directed, and fillets of hare or

rabbit instead of veal, braise and press the same, allowing for the

difference in size, serve garnished with aspic (No. 1360) chopped and in

croutons.