Faisan (Roast Pheasant)

Ingredients

• 1 pheasant
• thin barde of pork back fat
• fresh pork panne (leaf fat)
• fresh truffle peelings (optional)
• lemons
• watercress

Instructions

1. Bard the pheasant; do not lard it.
2. Pound a piece of fresh pork panne with a few fresh truffle peelings — or take the panne plain — and put it inside the bird.
3. Roast in a hot oven for 25 to 30 minutes according to size.
4. Dress with half lemons and watercress.
5. Serve the gravy separately, kept a little fatty.