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Brillat Savarin's Recipe For Roast Pheasant, a la Sainte Alliance

Instructions

When the pheasant is in good condition to be cooked, it should be plucked, and not before. The bird should then be stuffed in the following manner: Take two snipes, and draw them, putting the bodies on one plate, and the livers, etc., on another. Take off the flesh, and mince it finely with a little beef, lard, a few truffles, pepper and salt to taste, and stuff the pheasant carefully with this. Cut a slice of bread, larger considerably than the bird, and cover it with the liver, etc., and a few truffles: an anchovy and a little fresh butter added to these will do no harm. Put the bread, etc., into the dripping-pan, and, when the bird is roasted, place it on the preparation, and surround it with Florida oranges.

Do not be uneasy, Savarin adds, about your dinner; for a pheasant served in this way is fit for beings better than men. The pheasant itself is a very good bird; and, imbibing the dressing and the flavour of the truffle and snipe, it becomes thrice better.

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Source

The Book of Household Management (1861).


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