Aspic of Pheasant

Clean two young pheasants; truss them as for an entree (No. 178), and braise white; cool off, remove the breasts (fillets) and pare into the shape of escalops one inch in diameter by three-six-teenths of an inch in thickness; cover each one with foies-gras. Pound the remainder of the meats and rub through a sieve; put the pulp in a vessel, and add to it a pint of half-glaze sauce (No. 413) prepared with truffle essence (No. 395), and a pint of strong jelly (No. 103); let this get very cold, and with it thickly cover the escalops; leave to cool on ice. Besides this make a puree with one partridge, and dilute it with white chaudfroid (No. 596); season highly, rub through a sieve, and mix in as much white jelly (No. 103) as chaudfroid. Coat a cylindrical fancy mold (No. 150) with white jelly, and incrust it very firmly in ice. On the bottom of this mold lay a bed of jelly three-quarters of an inch in thickness; on it arrange some slices of truffles one overlaying the other, each slice to be an inch in diameter and an eighth of an inch thick; on top of these place the escalops; pour on a layer of the white chaudfroid half an inch thick, and on this a row of escalops overlapping each other; cover these with more white jelly; now pour in a layer of chaudfroid, and continue the process until the mold be full; leave till very cold, then invert it on a small socle, either of stearin or carved rice (see No. 10).