1842—Faisan à la Périgueux

Stuff the pheasant with truffles, proceeding as for ordinary truffling (No. 1956, Truffled Pullet). No. 250, Poëlings it in Madeira; dish, and surround it with a border of quenelles consisting of truffled game forcemeat, moulded by means of a coffeespoon, and poached at the last moment.

Serve separately a Périgueux sauce combined with the reduced No. 250, Poëlings-liquor, cleared of all grease.