Fagiano Alla Perigo Pheasant Recipe

Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.



Make a mixture of three tablespoonsful of chopped truffles, three ounces

of butter and a little salt, and with this stuff a pheasant. Then cover

it with slices of fat bacon and keep it in a cool place till next day.

A few hours before serving, roast the pheasant and baste it well with

melted butter and a wine-glass of Madeira or Marsala. Make a crouton

of fried bread the shape of your dish, and over this put a Layer of

forcemeat of fowl and a number of small fowl quenelles; cover them with

buttered paper, then put the dish in the oven for a few minutes so as

to settle the forcemeat. When the pheasant is cooked, place it on the

crouton and garnish it with slices of truffle which have been previously

cooked in Madeira, and serve with a Perigord sauce.

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