Pheasants Adorned with Their Own Plumage—Roasted

The pheasant's head can be preserved in advance and also keep carefully the wings and tail intact. Pick the pheasants, singe, draw and truss for roasting (No. 179); bard them over and roast either on the spit or in the oven, basting frequently while cooking; when done, take off, untruss and dress on top of trimmed croutons hollowed out in such a way that the pheasants can stand well on them; glaze over and decorate with their own plumage, keeping it in place with metal skewers and letting them appear natural and lifelike; surround with clusters of water-cress. Strain and skim the fat from the dripping-pan stock and dilute it with some clear gravy (No. 404); pour a third of it over the pheasants and the other two-thirds serve in a sauce-boat.