Salmis of Pheasant a la Lorenzo

After the pheasant has been roasted the same as for No. 2107, cut it up into six or eight pieces; pare these nicely, removing all the skin, put them into a saucepan with half a pint of red or white wine, two shallots cut in three-eighths inch squares, the peel of a bitter or an ordinary orange and that of a lemon, all cut in small fillets and then blanched; add a pint of espagnole (No. 414) and a few spoonfuls of game glaze (No. 398). Pound the parings, rub through a sieve and add this pulp to the sauce, heat it up without boiling and keep it warm in the same way in a bain-marie. Dish up the pheasants, squeeze the juice of a bitter orange into the sauce and pour it over the dressed birds, garnish around with bread-crumb croutons cut in heart-shapes and fried in butter and small game croquettes prepared as for No. 885.