[585]
][1845—FAISAN SOUVAROFF]
Cook six fair-sized truffles for five minutes in a glassful of Madeira and an equal quantity of light meat glaze. Withdraw the truffles and put them in the terrine in which the pheasant will complete its cooking.
Cut one-half lb. of foie gras into large dice; stiffen these in the truffles’ cooking-liquor, and stuff the pheasant therewith. Truss the latter; wrap it in slices of bacon, and two-thirds [poële] it.
This done, put it into the terrine containing the truffles; add the [poëling]-liquor, a small glassful of Madeira, and the same quantity of game gravy; hermetically close the terrine, and continue cooking for about a quarter of an hour.
Serve the preparation as it stands.
[1846—SUPRÊMES, CÔTELETTES ET FILETS DE FAISAN]
Pheasant [Suprêmes], Cutlets and Fillets, allow of the same garnishes as those of fowl. But, whereas in the case of the latter, they are raised raw, and then poached, my advice in regard to pheasant is, that it should be previously roasted or [poëled] (keeping it just underdone) and that the [suprêmes] be only raised at the last moment.
By this means, a much better result is obtained than by the poaching of raw fillets; which, once cooked, are generally dry if they have to wait but a few seconds.
I also advise, when the garnish consists only of foie-gras collops and truffles (as in the case of the Rossini garnish), the sending separately of a small timbale of noodles with cream.