Pheasant Régence

Ingredients

• 1 pheasant
• 1 low crouton cut from a sandwich loaf
• butter
• small game quenelles
• large fluted mushrooms
• cock's kidneys
• sauce Salmis with truffle essence

Instructions

1. Pot-roast the pheasant.
2. Cut a low crouton from a sandwich loaf and fry it in butter.
3. Dish the pheasant on the crouton.
4. Surround it with small round moulded and decorated game quenelles, large cooked fluted mushrooms and cock's kidneys, alternating.
5. Strain the pot-roasting juices, skim off the fat, reduce them and add them to a sauce Salmis flavoured with truffle essence.
6. Serve the sauce separately.