Bone a couple of pheasants and fill each one as for a galantine, but not
too tight, they will not require sewing up; you have lined a raised
pie-mould with pâte fine (No. 1136), as directed (No. 997), line the pie
with forcemeat (No. 120), place one of the pheasants at the bottom,
cover it with forcemeat, then put in the other which also cover with
forcemeat, finishing in a dome; finish the pie as before directed, bake
it four hours in a slow oven, press it till cold and serve with aspic
(No. 1360) chopped and in croutons upon the top; by filling the pie up
with good strong stock when taken from the oven there would be no
necessity for pressing it.