Galantine De Faisans À LA Parisienne

Ingredients

• 4 pheasants
• white jelly
• colored jelly
• small skewers

Directions

1. Prepare the pheasants as galantines, making them taller than wide.

2. Fix the moulds upright and pour in a little white jelly; let it set.

3. Add a layer of shaded jelly once the white jelly is firm.

4. Insert the galantines upright, securing them with skewers leaning on the mould edge.

5. Alternate pouring layers of colored and white jelly, allowing each layer to set before adding the next.

6. Turn out the galantines onto a small stewpan cover or slice and place on a serving dish.