Pheasant à la Périgueux
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 pheasant
- truffles
- Madeira
- truffled game forcemeat
- sauce Périgueux
Instructions
- Stuff the pheasant with truffles, proceeding as for ordinary truffling.
- Pot-roast it gently with Madeira.
- Dish it up and surround it with a border of quenelles of truffled game forcemeat, moulded with a coffee spoon and poached at the moment.
- Skim the fat from the pot-roasting juices, reduce them and add them to a sauce Périgueux.
- Serve the sauce separately.