1831—Faisan à la Bohémienne

Season a small foie gras with salt and paprika; stud it with raw quartered truffles, and poach it in Madeira for twenty minutes.

When it is cold, insert it into the pheasant, which should be high. Truss the bird, and cook it in butter in a saucepan or a cocotte for forty-five minutes. When about to serve, remove some of the butter used in cooking; sprinkle the pheasant with a glassful of burnt brandy, and add a few tablespoonfuls of reduced game gravy to the cooking-liquor.

Serve the pheasant in its cooking utensil.