No. 872 Turban de Quenelles de Faisans.
Proceed exactly as for the quenelles de volaille, only using a forcemeat made from the flesh of pheasants instead of fowl, dress them in crown, and serve with a sauce velouté de gibier (No. 58), purée de gibier (No. 59), or sauce fumée de gibier, either of which may be garnished with cockscombs, truffles, or mushrooms, as directed for the entrées of pheasants.
Boudins de faisans are served the same way only shaping them as directed for boudins de volaille à la Richelieu (No. 838), with which sauce they may also be served.