3598 Faisan à l’Alcantara

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Empty the pheasant by the front end and bone out the breast from inside; stuff it with nice ducksfoie gras mixed with truffles which have been cut into quarters and cooked with Port. Place to marinate in port for three days making sure that it is kept fully covered, then cook it en Casserole (originally the recipe said that the bird should be spit roasted but cooking it in a casserole is more suitable). Reduce the Port used as the marinade, add 12 medium truffles, place the pheasant on these and cook for a further 10 minutes.