Mousseline of Pheasants, Princess

This cold entree is dressed on a carved rice croustade slightly hollowed out on top to form an outspreading ledge. Incrust in chopped ice a plain pyramidical flat-top mold. Take the meat of two breasts of cooked pheasants and half a cooked foies-gras; with these make a preparation the same as for a chaudfroid of fillets of pheasants (No. 2456); before thickening it on ice put a quarter of this into a saucepan and incorporate in it two spoonfuls of black pounded truffles; thicken the two preparations separately on ice. Moisten the interior of the mold with a brush dipped in jelly, fill it to a third of its height with the white mixture, and when this is cold pour in a layer of the black one inch deep, and on this another of the white, of the same thickness as the first, then another one of black, the same as before, and finish filling with the white; cover with a buttered white paper and leave to cool for two hours. Lastly dip the mold in hot water and turn it over to unmold on the croustade; surround the base with a row of sticky chopped jelly (No. 2526) and on this lay a chain of small, crimped paper cases, each one filled with a round of truffle. On top of the mousseline fasten a hatelet garnished with mushrooms of graduated sizes, and surround this with chopped jelly; lay around some cases the same as the lower ones, only somewhat smaller, also filled with truffles.