Fagiano alla Perigo (Pheasant) Recipe

Fagiano alla Perigo (Pheasant) Recipe

Ingredients:

Pheasant
3 Tablespoons of chopped truffles
3 ounces of butter
A little salt
Fat bacon slices
Melted butter (for basting)
A glass of Madeira or Marsala (for basting)
Fried bread
Forcemeat (fowl)
Truffle slices (cooked in Madeira)
Perigord sauce

Instructions:

Combine (chopped) truffles, butter, salt then stuff inside the cavity of pheasant. Cover with bacon slices then refrigerate for one day. Roast prepared pheasant. Combine (melted) butter with wine; baste mixture onto roasting pheasant.

Make crouton from (fried) bread, dish-shaped; place on top the forcemeat, in one layer, and some little (fowl) quenelles and cover with greased paper. Place inside an oven till forcemeat has settled.

When pheasant has cooked well, place over crouton. Garnish with cooked truffle slices. Serve hot with (Perigord) sauce.

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