1970—Faisan Rôti à la Perigourdine

Stuff the pheasant with two oz. of pounded fresh pork fat, two oz. of foie-gras trimmings, and a similar quantity of raw-truffle parings, the whole pounded together and combined with one-half lb. of raw truffles, cut into large dice.

After having covered the pheasant with slices of bacon, roast it in accordance with the directions given under Truffled Pullet. It is better, however, to cook and serve it in a cocotte.