By means of scissors, completely bone the carcass; garnish its inside with a truffled foie-gras Parfait, and cover it with a thin coat of foie-gras [Mousse].
Replace the fillets upon this [Mousse], after having sliced them, and fill any gaps that may exist between the slices with some of the same [Mousse]: thus reconstructing the bird.
Let the [Mousse] set thoroughly, and glaze with aspic jelly.
Meanwhile, coat eight boned, stuffed, poached and cold larks with brown chaud-froid sauce. Decorate them with pieces of truffle and salted tongue, and glaze them with aspic jelly.
Dish the pheasant on a low cushion; surround it with the larks, and garnish the gaps between the latter with chopped and very clear aspic.
[1856—FAISAN EN DAUBE]
Proceed as for “Terrine de Poularde à la gelée” (No. [1701]), making due allowance, in the cooking, for the difference between the sizes of the two birds.
[1857—CÔTELETTES DE FAISAN]
Proceed as for “Côtelettes froides de Volaille.”