Proceed exactly as for “Chaud-froid de Volaille” (No. [1689]), and use a brown chaud-froid sauce, flavoured with pheasant [fumet].
In regard to the decoration, dishing, &c., follow the recipe already referred to.
[1854—CHAUD-FROID DE FAISAN A LA BULOZ]
[Poële] a pheasant, keeping it underdone; raise its [suprêmes], and cut these into thin collops.
With a [fumet] prepared from the carcass and the [poëling]-liquor, prepare a brown chaud-froid sauce. Coat the collops with this sauce, and also coat ten cooked and grooved mushrooms with a white chaud-froid sauce.
[588]
][Clothe] a dome-mould with clear aspic jelly, and deck it with truffles.
Set the collops of pheasant and the chaud-froid-coated truffles inside, alternating the two in so doing; fill up the mould with the same jelly, and let it set on ice. When about to serve, turn out after the manner of an aspic, on a low cushion of rice or semolina, lying on a round dish.
Border with neatly-cut [croûtons] of very clear aspic.
[1855—FAISAN A LA CROIX DE BERNY]
Roast the pheasant and keep it underdone. When it is quite cold, raise its fillets and leave the legs and the wings attached to the carcass.