No. 963 Faisans à la Galitzine.
Roast a couple of pheasants, and when done cut the breasts in slices without detaching them; put six spoonfuls of consommé of game in a stewpan, with a piece of glaze the size of a walnut, boil two minutes, then add two pats of butter, a little cayenne pepper, and the juice of half a lemon, pour over and serve.