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 ½ dl (2 fl oz or ¼ U.S. cup) flamed brandy and a few tablespoons of reduced game gravy.

Serve as it is from the casserole.