This entree is suitable to be served at a dinner or a buffet. It is dressed on a socle composed of a wooden base, having in its center a support made in tiers, the whole being covered with white paper; on the very top of this there should be a hole intended to receive a hatelet. The platform of this support is ornamented with a small overhanging border made of modeling fat or cardboard. Detach the fillets from the breasts of three large, cooked and cold pheasants, leaving the upper part of the breast - the part against the fillet adhering to the frame - then cut them up and remove, first the skin and bones, then divide each one into parts on their length, and also divide each of the fillets in three, pare them in equal shapes and sizes and cut them square on one end so as later to be able to dress them standing upright. Pound all the parings of the breast meats with as much cooked foies-gras, then rub through a sieve, season this pulp and set it in a thin iron vessel to dilute with two gills of melted game glaze (No. 398) and four to five gills of brown chaud-froid (No. 594) in such a manner that when the preparation becomes cold it acquires a certain firm consistency.

After it is smooth spread it on a baking sheet in even, thin layers, cover them very lightly with cold jelly, using a brush, and range on top the eighteen fillets in a straight line one beside the other, pressing them down lightly; now cover them with a thin layer of the same preparation and let get thoroughly cold on ice. After removing it, cut with the tip of a small knife dipped in hot water, following the outlines of the fillets most minutely, then heat the bottom of the sheet with a wet cloth so as to be able to detach the cut-out pieces. Take them up one by one to smooth and stand them upright on another sheet on their square ends; let them get cold on ice once more for a quarter of an hour. Remove the fillets one by one and dip them into a fine flowing brown chaudfroid sauce (No. 594) in such a way that their size does not increase much, then return them to the same sheet just as they were before, (meaning upright), and let the sauce harden. With the same preparation cover the upper breast pieces, being careful that they assume their original size and shape, and smooth the surfaces nicely. When thoroughly hard dip these pieces into the same chaudfroid sauce to cover lightly and not allowing them to become misshapen.

After the chaudfroid sauce is quite hard, take the fillets one by.one and cut away the excess of sauce, then dress them at once upright on the lower tier, or more properly speaking on the wooden foundation (therefore around the central support); now dress the upper breast parts, also upright on the upper tier, leaning them against the support, and brush over lightly with a brush dipped in jelly both fillets and the others; surround the base with a cord of jelly pushed through a cornet so as to maintain the meats level, and also surround this base with chopped jelly, laying over a chain of small paper eases tilled with truffles masked in chaudfroid. On the extreme top of the support stick a small hatelet into the hole made for the purpose. Keep the entree cold till needed.

Fig. 475.