Suprêmes de Faisan Lucullus (Moulded Pheasant Suprêmes Lucullus)

Ingredients

• 1 pheasant
• butter
• truffles
• pheasant forcemeat with truffle essence
• foie gras
• truffles
• small mushrooms
• filets mignons of the pheasant
• sauce Demi-glace with game fumet
• Garniture Lucullus
• game sauce Demi-glace with truffle essence

Instructions

1. Pot-roast the pheasant and let it cool.
2. Cut each suprême into 3 aiguillettes and flatten them slightly.
3. Line a buttered, low bombe mould with the aiguillettes, set on the slant and interspersed with slices of truffle.
4. Coat the lined mould with pheasant forcemeat flavoured with truffle essence, making the layer rather thicker towards the opening.
5. Make a cold ragoût of diced foie gras, truffles, small mushrooms and the poached filets mignons cut into escalopes, bound with a well-reduced sauce Demi-glace flavoured with game fumet, and fill the centre of the mould with it.
6. Cover with forcemeat and poach in a bain-marie in a slow oven for 40 minutes.
7. Let the mould rest a few minutes out of the bath, invert it onto the serving dish, and lift the mould off only at the last moment.
8. Surround with a Garniture Lucullus in proportion and spoon a little game sauce Demi-glace with truffle essence over the bottom of the dish.
9. Serve a sauceboat of the same sauce separately.