Hashed Pheasant

Chop up the best parts of a cooked and pared pheasant; put the hash into a small saucepan; chop up also three peeled truffles. With the pheasant bones prepare a small game fumet (No. 397) and thicken it with a little half-glaze sauce (No. 413); reduce this with two spoonfuls of Madeira and when very hot pour it over the hash, mixing in the truffles, and heat up the whole without boiling. Dress on a dish and surround with oval game quenelles, cut in two across, bread-crumbed and fried.