Pheasant à La Bohémienne

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: