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Spice, Pepper and Salt

A few Truffles.

Braise the carcass of a pheasant; remove the meat, of which you require half a pound; put it in a mortar freed from bone and skin, and pound well; add the Espagnole sauce, the sherry, foiegras, panada, egg, sausage meat, and breadcrumbs. Season with pepper, salt, and a little aromatic spice, and pass all through a very fine sieve.

Some chopped truffles may be introduced after the farce is passed through the sieve. Fill up a greased border mould with the farce, and cook in the usual way.