Chaudfroid of Prairie Hen-Grouse

Prepare a fine garnishing composed of large cooked cocks'-combs, poached chicken kidneys, round truffles and mushroom heads; glaze the truffles with a thin layer of brown chaudfroid sauce (No. 594), the combs and kidneys remaining in their natural state glazed with half-set jelly. Cut the breasts of two cold roast pheasants into quarter of an inch thick slices, suppressing the skin; have them well pared and of uniform size, dip each one separately in brown chaudfroid, and range them at once on a baking sheet, keeping them somewhat apart; let the sauce harden on ice. Incrust a large dome-shaped mold in ice, coat it over with an eighth of an inch thick layer of jelly, and when this is set dress on to the bottom and around the mold the prettiest pieces, intermingling them with the garnishings; fill up the mold with some half-set jelly. One hour after dip the mold in hot water, wipe dry and turn the chaudfroid over on a dish foundation covered with white paper; surround with small crimped paper cases, each one containing a small truffle dipped in brown chaudfroid. Fasten one garnished hatelet in the center of the dome, lay chopped jelly all around, and jelly croutons around this.