Ingredients

1 old pheasant      
1 egg yolk
2 carrots                
1 leek
¼ pt cream             
Bouquet Garni
2 onions                 
2 oz brown breadcrumbs
2 sticks celery

Method

Joint the bird and place in a pan with vegetables and herbs.

Simmer for 4 to 5 hours.

Mince the breast meat, mix with the breadcrumbs, season and bind with the egg yolk.  Shape into small balls.

Remove the bones and vegetables from the stock, add the meat balls and simmer for 20 minutes.

Just before serving, add the cream.