Medium
Published 1903
Slide some slices of truffle under the skin on the breast of the pheasant then stuff it with truffles as described for Dindonneau Truffé; cook en Casserole with
When ready, remove the fat from the casserole and surround the bird with Brussels sprouts sautéed in
Cover the whole with
© 1903 All rights reserved. Published by Taylor and Francis.