"Will try your version of adding galic and loads of pepper: D"
" As he explains to the local saloon’s waitress, “…the best recipe for pheasant in aspic calls for steamin’ the bird in a good broth, seasoned with galic and parsely butter..then y’baste it with gelatin consomme’ till it jells…â€"
"In a skillet on medium-high, with a little oil of your preference, start the galic put in the cold pan and heat with the oil."