THE pheasants must be boned, except the legs and wings, which should be left entire: stuff them with a farce made with fat livers of fowls or game (No. 249); then truss them so as to give them the appearance of being whole; run a strong iron skewer through them, fasten this upon a spit with string at each end of the skewer; cover the breasts with some reduced mirepoix (No. 236), and wrap them up in two sheets of buttered paper, which must also be securely fastened with string. Roast the pheasants an hour and a quarter, and when done, dish them up with a ragout of scollops of fat livers and truffles (No. 191) in a Financière sauce, and serve.