No. 1035 Chaud froid de Filets de Faisans.
Proceed with the pheasants precisely as in the last, only using a sauce gibier (No. 60) instead of the sauce béchamel, dress them in turban in the centre of your dish, pour a little more of the sauce over, and garnish with a border of hard-boiled eggs, placing a sprig of parsley between.