This is the Faisan Etoffé of Brillat-Savarin which, under the name of Sainte-Alliance designates the specially prepared fried Croûton of bread on which the pheasant completes its roasting.
Bone out two nice woodcocks and reserve the liver and intestines for further use.
Chop the flesh of the woodcock together with
Stuff the pheasant with this preparation; truss it, wrap in thin slices of salt pork fat and keep in a cool place for 24 hours.
Roast the pheasant thus prepared on a spit—if roasted in the oven take care to place it on a trivet.
Cut a very large Croûton from a sandwich loaf and fry it in clarified butter.
Finely pound the woodcock’s livers and intestines together with an equal amount of grated fresh pork fat, the well washed fillets of an anchovy,
When the pheasant is two-thirds cooked, place the prepared Croûton underneath it in such a way as to catch the juices from the completion of the pheasant’s cooking.
When ready, place the pheasant on the Croûton, surround with slices of bitter oranges and serve the roast gravy separately.
When serving, each piece of the pheasant should be accompanied with
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