Voliere Galantine of Pheasant a la Waddington

Prepare one pheasant instead of two as described in the Casimir Perier; dress it exactly the same and stand it on an oval socle four to five inches high by seven and a half inches long and four inches wide; place this on another oval socle about six inches high, eleven and a half inches long and eight inches wide. Pick off all the meat from a young rabbit, cut it in small dice and fry them in fat pork over a brisk fire; when cold, pound and add the same quantity of grated fresh fat pork over a brisk fire; when cold, pound and add the same quantity of grated fresh fat pork; pound all together again and season with salt, pepper, and nutmeg; press it through a sieve and mix in with the preparation a quarter as much fat pork cut in three-sixteenths of an inch squares, and then blanched, and as much truffle cut the same size. With this fill twelve timbale molds (No. 2, Fig. 137), cover with very thin slices of fat pork, and bake in a moderate oven for half an hour; remove and set aside to cool. Decorate some timbale molds (No. 1, Fig. 137), with cuts of truffles and egg-white, pour a little jelly into the bottom of each mold. Unmold the No. 2 timbales, remove all the fat from the bottoms and sides, pare nicely and then put them into the No. 1 molds, filling up with jelly; when very firm, unmold and arrange them around the small socle of the galantine exactly under the pheasant, placing a border of jelly croutons outside.