Clean the pheasants, taking care not to tear the skin when plucking.
Wipe inside and outside with a moist cloth.
Carefully lift the skin at the breast and at the back of the legs with your fingers.
Cut 4 oz. of the goose liver into small slices, salt and sprinkle with mixed herbs.
Put on a soup plate, pour the Tokay wine and the cognac over it and allow to stand for an hour.
Dividing the marinaded goose liver slices equally, press them gently under the skin of the pheasants.
After shaping, salt the pheasants inside and outside, cover the breasts with thinly sliced bacon, and truss.
Heat lard in a pan, put in the pheasants and roast, basting occasionally.
Roast the washed and salted mushroom heads in the same fat.
When serving, heap steamed rice in the middle of the plate, place slices of pheasant on the rice and decorate top with slices of roasted bacon.
Decorate the whole dish with the fried mushrooms.
Add the rest of the cognac and Tokay wine to the lard left in the pan, add some water, boil well and, after straining, pour over the pheasants.
Arrange segments of orange round the edge of the dish.