Cutlets of Pheasant a la Reginald

Cut up a pound of the white meat of a cooked pheasant free of fat and skin into three-sixteenths inch squares, also four ounces of truffles; mingle these with reduced bechamel (No. 409) and meat glaze (No. 402), season properly and let get cold. Divide the preparation into one and three-quarters inch in diameter balls, roll and lengthen them on one end in the shape of a cutlet and lay them in bread-crumbs; then dip in beaten eggs and again in the bread-crumbs, flatten them down to half an inch in thickness and mold them into cutlet shaped bottomless molds; unmold and fry in very hot white fat or clarified butter, drain and trim with fancy favor frills (No. 10). Dress either in a circle or in a straight row, and serve at the same time a well buttered veloute sauce (No. 415), into which squeeze the juice of a lemon; strain it through a tammy and then add chopped parsley and small three-sixteenths of an inch pieces of cooked mushrooms and red beef tongue.