Medium
Published 1903
Season a small foie gras with salt and paprika then stud it with quarters of raw truffle. Poach the prepared foie gras for 20 minutes in Madeira and allow it to cool.
When cold, carefully insert it into a nice fresh pheasant. Truss it then cook en Casserole with butter for 45 minutes.
To serve: remove most of the butter, sprinkle with
Serve as it is from the casserole.
© 1903 All rights reserved. Published by Taylor and Francis.