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No 143 Fagiano alla Perigo (Pheasant)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.
Make a mixture of three tablespoonsful of chopped truffles, three
ounces of butter and a little salt, and with this stuff a pheasant.
Then cover it with slices of fat bacon and keep it in a cool place
till next day. A few hours before serving, roast the pheasant and
baste it well with melted butter and a wine-glass of Madeira or
Marsala. Make a crouton of fried bread the shape of your dish, and
over this put a Layer of forcemeat of fowl and a number of small
fowl quenelles; cover them with buttered paper, then put the dish
in the oven for a few minutes so as to settle the forcemeat. When
the pheasant is cooked, place it on the crouton and garnish it with
slices of truffle which have been previously cooked in Madeira, and
serve with a Perigord sauce.

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