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Chaudfroid of Pheasants

Pluck and truss two pheasants, wrap them in buttered paper, and roast them without coloring. When cold cut them up in several pieces, strip off the skin, dip them in chaudfroid sauce, and leave on a dish to set. Arrange some small evenly-cut pieces of the fillets in a border mould; fill it with half-set savory aspic jelly, and when the jelly is quite set turn out the border on a dish. Fix a crouton of fried bread in the center, and pile the pieces of pheasant over it. A few sprigs of parsley may be tucked in here and there to complete the effect.