1830—Faisan à l’Angoumoise

Stuff the pheasant with a preparation consisting of two-thirds lb. of very fresh pork fat, rubbed through a sieve; four oz. of raw, peeled, and quartered truffles, and four oz. of fine chestnuts, cooked in consommé.

This preparation, which should be seasoned as for the ordinary truffling (No. 1956, Truffled Pullet), ought to be quite cold when inserted into the pheasant.

Wrap the bird in slices of bacon; roast it gently for three-quarters of an hour, and take care to remove the slices of bacon seven or eight minutes before the cooking is completed, that the outside of the piece may be coloured.

Set on a long dish, and serve a Périgueux sauce at the same time.