Prepare and stuff the pheasant with truffles proceeding as described for Dindonneau Truffé and Poêlé it with
When ready, place in a dish and surround with a border of Quenelles made from game forcemeat containing chopped truffle and moulded with teaspoons. They should be cooked at the last moment.
Serve accompanied with a Sauce Périgueux containing the cooking liquid from the pheasant after first removing all the fat, passing through a fine strainer and reducing it.
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