Escalops of Pheasants with Olives

Raise the breasts of two raw pheasants, cut them in twelve thin escalops of equal thickness, oval-shaped and rather large, season and range them in a sautoir with clarified butter to stiffen them simply on one side, drain them on to a baking sheet covered with buttered paper and lay another sheet of the same on top; then let them cool under the pressure of a light weight. With the pheasant parings prepare a good forcemeat (No. 91), fasten on a round dish a rice croustade foundation cut into a ring, having it half an inch thick; take up the escalops one by one and with an oval pastry cutter slightly narrower than they themselves pare so as to have them all of even size. Cover the stiffened side with a thin layer of a preparation made with half puree of truffles and half puree of foies-gras mingled with a little melted glaze (No. 402) and a sixth of its quantity of the above raw pheasant forcemeat. Smooth the surfaces neatly and replace the escalops in the same sautoir as the butter; push this into a slack oven to poach the preparation and the escalops. Drain them off and dress in a circle on the rice ring fastened on to the dish, fill in the hollow center with a garnishing of large Spanish olives, glaze the escalops lightly with a brush and pour over the garnishing a little good Madeira sauce (No. 492) reduced with pheasant fumet (No. 397); serve a sauce-boatful of the sauce at the same time.