Salmis of Pheasant

Roast off a pheasant, and when done, set it to become partially cold; it must then be cut up in members or joints, and divested of its skin, neatly trimmed, and dished up; having used the trimmings to make some salmis sauce, No. 68, add either mushrooms or truffles, and pour it hot over the joints of pheasants.

Note.—Salmis of all kinds of game are prepared alike, the trimmings being used for making the sauce.