Pheasant Croquettes

Cut in three-sixteenth of an inch dice the cooked and cold breast meats taken from pheasants; put these into a small bowl with half their quantity of cooked truffles and mushrooms, a few spoonfuls of red beef tongue also cut up. Set a little bechamel (No. 409) on the fire to reduce, and incorporate into it a few spoonfuls of pheasant fumet prepared with the game bones and parings, also the same quantity of mushroom essence (No. 392). After the sauce is thickened, add to it the salpicon, and season the whole to taste; when cold divide it into small parts and with them make pear or cork-shaped croquettes, fry them when needed and dress, garnishing with fried parsley. These croquettes can also be made with partridge or quail.