THESE must be trussed as for boiling, and then placed in an oval stewpan with carrot, celery, two onions stuck with three cloves each, a garnished faggot of parsley, and a couple of red Spanish sausages; moisten with some red wine mirepoix, cover them up, and set them to stew very gently for about two hours on a slow fire.
While the pheasants are stewing, prepare some rice in the following manner:
Thoroughly wash ten ounces of Carolina rice, and afterwards boil it for three minutes in water, and drain it on a sieve until all the moisture is absorbed; then put a gill of salad oil into a large sauce-pan over a brisk fire, and as soon as the oil is quite hot, throw the rice in and fry it until it becomes slightly browned, stirring it with a spoon the whole of the time it remains on the fire. Then put the rice into a stewpan, moisten it with a pint and a half of good consommé, season with a little Cayenne pepper and a pinch of saffron powder; set it to simmer very gently on the fire for half an hour, and when the pheasants are dished up, work the rice with a tea-spoonful of tomato sauce and a little glaze, then mould it in the shape of ordinary quenelles with a table-spoon, and place these closely round the pheasants after they are dished up; sauce them over with Poivrade sauce in which part of their broth has been mixed after being first boiled down to glaze, and serve.