Pheasant Gunzbourg

Ingredients

• 1 fine pheasant
• 2 fine snipe
• butter
• cream
• butter
• salt
• pepper
• 125 grammes truffles

Instructions

1. Bone 2 fine snipe; remove the intestines and the liver, toss them in butter and crush them on a plate.
2. Chop the flesh of the snipe, making it absorb half its weight in cream and as much butter.
3. Season with salt and pepper, then add the crushed intestines and 125 grammes of truffles cut into large dice.
4. Stuff a fine pheasant with this preparation.
5. Roast it in a casserole, or rather in a terrine.
6. At the last moment, baste it with a little fumet prepared with the snipe carcasses.