Pheasant en Cocotte

Ingredients

• 1 pheasant prepared as for Faisan en Casserole
• small onions cooked in butter
• small mushroom caps
• truffles turned into the shape of olives

Instructions

1. Treat the pheasant as for the « Faisan en Casserole ».
2. At two thirds of the cooking, surround it with small onions cooked in butter, small cooked mushroom caps, and truffles turned into the shape of olives, which here replace the potatoes ordinarily used in preparations « en cocotte ».