1971—Faisan à la Gunzbourg

Bone two fine snipes; empty them of their intestines; fry these in butter, and crush them on a plate. Chop up the meat of the snipes, combining half its weight of cream with it, and as much butter; season with salt and pepper, and add the crushed intestines and four oz. of truffles cut into large dice.

Stuff a fine pheasant with this preparation; roast it “No. 250, Poëlings,” or rather in a cocotte.

At the last moment sprinkle with a little fumet, prepared from the snipes’ carcasses.