Breasts or Fillets of Pheasants with Truffles

Raise the breasts from six pheasants; remove the minion fillets, pare the large ones into half hearts after suppressing the skin and lay them in a thickly buttered saute pan and cover over with melted butter; place the minion fillets in a smaller saute pan after removing the thin skin that covers them also the sinews; streak them by cutting six bias incisions on the surface and filling these with half circles of channeled truffles and finish by giving them the shape of a ring; cover over with very thin bards of fat pork or else buttered paper. Make a fumet (No. 397) with the parings and legs, suppressing the rump, and add to it carrots, onions and a garished bunch of parsley (No. 123), moisten with a pint of stock (No. 194a) and two gills of Madeira and let this come to a boil and continue the ebullition process very slowly for one hour and a half, strain through a napkin and separate it into two parts, reduce one of these to the consistency of a light glaze and to the other add as much veloute sauce (No. 415) that is being reduced. Escalop one pound of fine truffles, put them in a bain-marie with a little meat glaze (No. 402), Madeira and as much fine butter, close the receptacle well and keep hot for at least fifteen minutes. Just when prepared to serve, saute the pheasants breasts; finish cooking them in a slack oven and when the larger fillets are done drain off the butter, being careful to retain the glaze, detach this with a little Madeira and add some veloute sauce (No. 415) and fresh butter; dress the large fillets in a circle, cover with half of the above sauce and on the large ones lay the smaller ones, brush over with meat glaze (No. 402), pouring the truffles in the center; serve the other half of the sauce separately.