Name: Pheasant à la Souvaroff
Yield: Serves 4 to 6
Cuisine: France
Ingredients: flour and water paste; 1 tablespoon cognac salt and freshly-ground black pepper; 2 young pheasants; 2 tablespoons cognac; 3 tablespoons truffle juice 3 tablespoons demi-glace (if available); 1 truffle, thinly sliced; 4 ounces pâté de foie gras, diced; dry white wine; 2-3 slices fat salt pork or green bacon; 4 tablespoons madeira; diced truffles; butter

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 young pheasants
4 ounces pâté de foie gras, diced
1 truffle, thinly sliced

Method

Clean your pheasants (partridge and quail are also excellent cooked in this way, and I have often made a delicious casserole with a fine fat capon) and stuff with the following mixture: diced pâté de foie gras, thinly-sliced truffle, cognac, and salt and freshly-ground black pepper, to taste.

Truss wings and legs of birds; sew up openings and place in a buttered roasting pan with