Pheasant à La Bohémienne

Fasan Nach Böhmischer Art

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This famous dish, which has become a classical one in the chef’s repertory, is usually done somewhat differently by the Austrians. The difference is that, whereas in the French version the bird is invariably stuffed with pâté de foie gras and truffles, in Austria it is stuffed with a filling composed of snipe and fat salt pork, and sometimes truffles. Here is the Austrian recipe:


  • A pheasant
  • 2 or 3 snipe, a slice of fat salt pork
  • 2 or 3 truffles (optional), herbs, paprika, salt, pepper, butter or fat
  • 1 or 2 eggs


The snipe should be roasted, but left very underdone. All the meat is removed, very finely chopped, mixed with the chopped pork, and seasoned with the chopped herbs—marjoram, thyme, parsley—salt, pepper and paprika, and lastly the chopped cooked truffles, if these are included. The mixture is cooked in butter, and 1 or 2 whole eggs are added to bind. The pheasant is stuffed with this, and cooked in a casserole with butter for about 45 minutes. a little brandy is poured over it, and it is served with a little game stock.