No. 870 Filets de Faisans à la Marquise.
Fillet four young pheasants, lard and braise four of the fillets, (as for the filets aux légumes), egg the other four over with a paste-brush and throw them into a plate in which you have chopped ham and bread-crumbs mixed, cover them well, beat gently with a knife, and fry a light brown in a little clarified butter, make a small border of mashed potatoes upon your dish and dress the fillets alternately upon it; you have previously prepared a sauce velouté de gibier (No. 58), rather more than a pint, add twenty very white dressed cockscombs, when hot sauce round and garniture in the centre; glaze your fillets and serve; a spoonful of whipped cream would also be a great improvement added to the sauce when finished.