1969—Faisan Rôti

Everything I said in the preceding chapter concerning the classification of feathered game applies in this instance.

All birds intended for roasting should be young, plump, and fat. They should also be high in the case of pheasants, partridges, and the various kinds of woodcock and snipe.

A pheasant for roasting should always be covered with slices of bacon.

An excellent practice which greatly improves the bird is that of stuffing it with a piece of fresh pork fat, pounded with peelings of fresh truffles, if possible.

Instead of well-pounded fresh pork fat, an equal weight of fresh butter may be used.

This fatty substance impregnates the meat when it melts, and keeps the bird from becoming dry while cooking. The method also applies to partridge. Roast pheasant is generally accompanied by two trimmed half-lemons and a dish of potato chips. The gravy, which should be fat, is served in a sauceboat, and bread sauce or some bread-crumbs fried in butter are sent at the same time.