Pheasant Stuffed a la Prince Orloff

Open a fresh pheasant through the back; bone it, leaving on the pinions and drumsticks, then season the meats. Take all the meat from another fresh pheasant and chop it up finely, mixing in an equal quantity of chopped fresh fat pork; season this forcemeat and add to it a quarter of its quantity of cooked foies-gras cut in large dice and as much truffles. Use this preparation to fill the boned pheasant, bring the meats together and sew it up, giving it its original form; truss and brush over with butter, then wrap it in a fine cloth, tying it well, and cook it very slowly for an hour and a quarter in good stock (No. 194a). Drain off pheasant, untie and wrap it again in the same cloth after washing it, then let get cold. One hour before serving unwrap the pheasant, separate the back from the breast, cutting it off, then divide this in two lengthwise pieces; cut the two halves in transversal slices, reshape and put the breast back into its former place from whence it was taken. Cover the whole pheasant with a white chaudfroid sauce (No. 596) reduced with pheasant fumet (No. 397) and afterward thickened on ice. Place the pheasant on ice till needed and then decorate the pinions with paper frills (No. 10); now dress it on a small oval foundation covered over with white paper and fastened on a long dish; surround it with a thick cord of chopped jelly pushed through a pocket, and decorate the edges of the dish with jelly croutons (No. 2442) and two clusters of medium-sized stuffed truffles.