No. 1031 Galantine de Faisan aux truffes.
Bone two pheasants if for a flanc, one if for a cold entrée, lay it out before you and proceed exactly as for a galantine of turkey, only using the forcemeat for game (No. 123) as directed, and fillets of hare or rabbit instead of veal, braise and press the same, allowing for the difference in size, serve garnished with aspic (No. 1360) chopped and in croutons.