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Pheasants, With Puree Of Celery

Truss the pheasants for boiling, braise them in some good stock, garnished with a carrot, an onion stuck with two cloves, and a garnished fagot of parsley; when done, drain them upon a napkin, dish them up, and pour over them a white puree of celery; garnish round with a border of potato croquettes and serve.