Roast a pheasant, partridge, or grouse, and when cold, cut all the meat off, and mince it into very small and neatly-cut squares; to this add a third proportion of truffle and tongue cut in the same manner, and mix both in some salmis sauce in which there has been incorporated a piece of good glaze; set this preparation to become cold and firm upon ice, and then let it be cut out in shapes to suit the slices of bread and butter cut from small milk rolls.