Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours. Strain the soup; pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve.
Time: 2 1/2 hours.
Seasonable from October to February.
Sufficient for 10 persons.
Note: Fragments, pieces and bones of cold game, may be used to great advantage in this soup, and then 1 pheasant will suffice.