Remove the pheasant to a warm serving platter and add one cup consomme to the pan. Stir over moderate heat, scraping loose the browned particles. Blend two tablespoons flour with two tablespoons butter and stir into the gravy bit by bit. When the gravy is thickened and smooth, add two to three tablespoons Madeira wine and the cooked pheasant liver, finely chopped.
New York Times Cookbook
[Archie] “Wolfe asked me once why the devil I ever pretended to read a book, and I told him for cultural reasons, and he said I might as well forgo the pains, that culture was like money, it comes easiest to those who need it least.” ~ League of Frightened Men