Chapter XVI · Poultry (Volaille) · No. 1842
Built upon: No. 1956Truffled PulletNo. 250Poëlings
1842—Faisan à la Périgueux
Stuff the pheasant with truffles, proceeding as for ordinary truffling (No. 1956, Truffled Pullet). No. 250, Poëlings it in Madeira; dish, and surround it with a border of quenelles consisting of truffled game forcemeat, moulded by means of a coffeespoon, and poached at the last moment.
Serve separately a Périgueux sauce combined with the reduced No. 250, Poëlings-liquor, cleared of all grease.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1842, p. 584. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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