Easy
Remove the breast from a good fat pheasant, taking plenty of the skin with it, lard this well with lardons of fat bacon, and then farce the inside with a farce prepared from the remaining meat of the bird scraped from the bones. Arrange the farce smoothly with a hot wet knife, then place a good layer of foie gras on the farce, roll up lengthwise and fasten in a well-buttered paper; cook this in light stock that is flavoured with sherry or mushroom liquor for about half an hour, taking care to keep the pan well covered over with the cover while the bird is cooking; when sufficiently cooked take up and remove the paper, brush over with