723. Pheasants, A La Monclas

Roast two pheasants, and as soon as they come off the spit, cut the meat from the breasts by making an incision in the shape of a heart; this meat must then be cut into very small dice and mixed with two gravy-spoonfuls of reduced Bechamel sauce or Allemande, and two dozen mushrooms, a couple of black truffles and a small piece of red tongue should be also cut into dice and mixed with the pheasant. With this preparation fill up the breasts of the pheasants, smooth them over with the blade of a knife, and then cover them with bread-crumbs fried of a light-brown color; set the pheasants in the oven or hot closet to keep warm, and when about to send them to table place them in their dish side by side, pour under them a white ragout of cock's-coinbs, mushrooms, and truffles, and serve.

Note. -This dish is generally served when there happens to be some ready-dressed game left from the previous day's dinner.