Pheasants
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; then cut the meat in small dice and mix with it two gravy-spoonfuls of reduced Bechamel sauce 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 pheasants. 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 to keep warm, and when about to send them to the table place them in a dish side by side, pour round them a white ragout of cockscombs, mushrooms and truffles, and serve.