Pheasant a la Savarin





Place on the bottom of a roasting pan two slices of bread cut two
inches thick. Spread over this the pounded liver and heart of the bird
with an anchovy, a bit of ham and two truffles minced. On this lay the
pheasant and roast until done. Serve on the cooked bread.
Nothing but the finest Burgundy should be served with this.





PFÄRVEL--FLEISCHIG PHILADELPHIA "PEPPER POT" facebooktwittergoogle_plusredditpinterestlinkedinmail

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