Galantine of Pheasant Cut Up

This entree is dressed on a wooden foundation fastened to a dish and covered with white paper, having in its center a small convex-shaped support made of tin, quite low, and covered with white paper. Singe two clean pheasants, bone the largest one by splitting it down the back, remove the meats from the legs and decrease the thickness from the breast meat; then cut this up into large shreds and lay them in a bowl, adding the breast meat of the other pheasant, pared and cut the same; also add strips of raw truffle, strips of blanched fat pork or udder, strips of foies-gras and lastly a few shreds of lean cooked ham or cooked red beef tongue; season highly, pour over some Madeira wine and let macerate for one hour. Chop up the leg meats with the carcass parings and mix them with a chopped forcemeat made of game meats and lean veal and as much chopped fat pork, then season. With this chopped forcemeat and the macerated meats in the bowl prepare the boned pheasant the same as the boned pullet No. 2497, sew it up and wrap it in a cloth, then cook it for one hour and a half, cooling it off afterward under a weight. Pare the cold boned pheasant, cut it in slices and dress them one overlapping the other on the support, and glaze over lightly with a brush. Surround both sides of these slices with a few boned larks covered with brown chaudfroid (No. 594), and around these push a rope of chopped jelly through a cornet; surround the paper-covered bottom with pretty croutons of jelly, and on one end of the galantine of pheasant stick a hatelet garnished with truffles.