Roast three pheasants in vegetables quite white, take out the fillets,
cut each one in halves to form two, making twelve, pound well the meat
from the legs, and put it into a stewpan, with a quart of white sauce
(No. 7) and half a pint of good white stock, boil till rather thick,
then rub it through a tammie, pour into a stewpan, place over the fire,
and stir until boiling, then add a liaison of two yolks of eggs mixed
with half a gill of whipped cream, stir in quickly but do not let it
boil afterwards, place it by in a basin, and when half cold dip each
fillet in with a fork, let it be quite enveloped and place them by till
quite cold; you have prepared a border of forcemeat as directed for ris
de veau à la turque (No. 673), place it on your dish and dress the
fillets in crown upon it, have ready turned and blanched a pottle of
good white button mushrooms, mix them with the remainder of the sauce,
whip half a pint of aspic (No. 1360) upon the ice till becoming very
light and white, mix it with the sauce, which dress in the centre of
your fillets and garnish round with a light border of the hearts of
lettuces.
Fillets of pheasants may also be served with a sauce macédoine de
légumes as directed (No. 98) but cold.