Suprêmes de Faisan des Gastronomes (Cold Pheasant Suprêmes des Gastronomes, simplified recipe)

Ingredients

• 1 pheasant
• Madeira
• brown Chaud-froid sauce
• trimmings and flesh of the pheasant's legs
• medium truffles
• jelly
• croûtons of jelly

Instructions

1. Pot-roast the pheasant with Madeira and let it cool.
2. Lift off the fillets and cut them into regular aiguillettes.
3. Coat the aiguillettes with brown Chaud-froid sauce and decorate them as you please.
4. With the trimmings and the flesh of the legs prepare a Mousse and set it in a Parfait mould exactly as high as the chaud-froided aiguillettes.
5. Turn the Mousse out onto the serving dish.
6. Stand the aiguillettes upright around the Mousse, leaning them lightly against one another.
7. Set a row of medium truffles, peeled, cooked in Champagne and glazed with jelly, around the dish.
8. Fix one truffle on top of the Mousse with a hatelet and border the dish with croûtons of jelly.