Palmettes of Pheasants a la Torrens

Have ready a game mousseline forcemeat (No.87) prepared with pheasant's meat; add to it some finely shred, cooked lean ham, and fill the molds with this, poach, unmold and fry the palmettes the same as for No.920. Serve with a hunter's sauce (No.480) separate, after decorating with favor frills (No.10).