Stuff the pheasant with two oz. of pounded fresh pork fat, two oz. of foie-gras trimmings, and a similar quantity of raw-truffle parings, the whole pounded together and combined with one-half lb. of raw truffles, cut into large dice.
After having covered the pheasant with slices of bacon, roast it in accordance with the directions given under Truffled Pullet. It is better, however, to cook and serve it in a cocotte.
[1971—FAISAN A LA GUNZBOURG]
Bone two fine snipes; empty them of their intestines; fry these in butter, and crush them on a plate. Chop up the meat of the snipes, combining half its weight of cream with it, and as much butter; season with salt and pepper, and add the crushed intestines and four oz. of truffles cut into large dice.
[613]
]Stuff a fine pheasant with this preparation; roast it “[en casserole],” or rather in a cocotte.
At the last moment sprinkle with a little [fumet], prepared from the snipes’ carcasses.
[1972—PARTRIDGES]
The above recipes, dealing with pheasants, may be applied to partridges.
[1973—QUAILS]
Select them white, very fat, and with the fat firm.