Surround it with small, decorated, round game quenelles; large, grooved, cooked mushrooms; and cocks’ kidneys; all three arranged alternately.
Serve separately a Salmis sauce, flavoured with truffle essence, and combined with the strained and reduced [poëling]-liquor, cleared of all grease.
[1844—FAISAN A LA SAINTE-ALLIANCE]
Bone two woodcocks, and put their livers and intestines aside.
Chop up their meat, together with a quarter of its weight of poached and cooled beef-marrow, and as much fresh, fat bacon; salt, pepper, and herbs. Add to this hash six oz. of raw, peeled, and quartered truffles, slightly cooked in butter.
Stuff the pheasant with this preparation; truss it; wrap it in slices of bacon, and keep it in the cool for twenty-four hours, that the aroma of the truffles may be concentrated.
Roast the pheasant on the spit, or, if in the oven, set it on a somewhat high stand in a baking-pan. Cut a large [croûton] from a sandwich-loaf, and fry it in clarified butter.
Pound the woodcocks’ livers and intestines with an equal weight of grated fresh fat bacon, the well-washed fillets of an anchovy, one oz. of butter, and one-half oz. of raw truffle. When this forcemeat is very smooth and all its ingredients thoroughly mixed, spread it over the fried [croûtons].
When the pheasant is two-thirds cooked, set this coated [croûton] under the bird in such wise as to allow the juices escaping from the latter to drop upon the [croûton]. Complete the cooking, and dish the pheasant on the [croûton]. Surround with slices of bitter orange, and send the gravy separately.
When serving, accompany each piece of pheasant with a slice of orange and a small slice of the coated [croûton].