Faisan Truffé (Truffled Pheasant)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 pheasant
- 400 grammes fresh panne (pork leaf fat)
- 200 grammes truffles
Instructions
- Truffle the pheasant by the method given at Dindonneau truffé, using 400 grammes of fresh panne and 200 grammes of truffles.
- Cook it in an oven of moderate heat for 50 minutes to one hour.