Bouchees of Puree of Pheasants Garnishing

Prepare a dozen puff paste bouchees (No. 11), cook them only a short time before they are needed so as not to be obliged to heat them over again. After they are emptied, keep them warm. Put into a saucepan a few spoonfuls of good pheasant puree (No. 716); press through a tammy (No. 170), and heat it while stirring well on a slow fire and incorporate into it a few spoonfuls of good game fumet (No. 397), reduced to a half-glaze, but be careful it does not boil; season highly and finish by stirring in a small piece of butter. Fill the bouchees with this puree, baste over with a little sauce and cover either with their own covers, or else with a round piece of cooked truffle cut out with a column tube (Fig. 168). Dress pyramidically on a folded napkin.