1845—Faisan Souvaroff

Cook six fair-sized truffles for five minutes in a glassful of Madeira and an equal quantity of light meat glaze. Withdraw the truffles and put them in the terrine in which the pheasant will complete its cooking.

Cut one-half lb. of foie gras into large dice; stiffen these in the truffles’ cooking-liquor, and stuff the pheasant therewith. Truss the latter; wrap it in slices of bacon, and two-thirds No. 250, Poëlings it.

This done, put it into the terrine containing the truffles; add the No. 250, Poëlings-liquor, a small glassful of Madeira, and the same quantity of game gravy; hermetically close the terrine, and continue cooking for about a quarter of an hour.

Serve the preparation as it stands.