1862—Suprêmes de Faisan Gastronome

No. 250, Poëlings the pheasant in Madeira and let it cool. Raise the fillets; cut them into thin, regular slices; coat them with brown chaud-froid sauce, and decorate according to fancy. With the trimmings and the meat of the legs, prepare a pheasant Mousse after the manner described under No. 1711, Mousse de Volaille Froide, and mould it in a Parfait mould which should have the depth of the chaud-froid-coated slices.

When this Mousse has set, turn it out on a dish and place the slices all round, standing them upright and letting them lean one against the other.

Surround with a crown of fine, fair-sized, peeled truffles, cooked in Champagne, and set one of them on the top of the Mousse, fixing it there by means of a hatelet.

Border the dish with fine croûtons of aspic.