Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Prepare a stuffing with pork sausage meat, a few chicken livers, one chopped truffle, salt and pepper, a little parsley— all this well mixed and bound with the yolk of an egg and very little cream (the mixture should be fairly stiff)—stuff the bird with it and cook it, wrapped in bacon in the usual way, but in a moderate oven. When it is about three parts cooked add to the baking tin a claret-glassful of Madeira or sherry, a spoonful of tomato purée (a little hot water if necessary), salt, pepper and grated nutmeg. Finish cooking, basting often.

Before serving remove the wrapper of bacon, put the pheasant in a dish, with small pieces of fried bread, spread with foie gras, all round, and pour the sauce over the whole.