Pheasant a la Perigueux

Have a good pheasant not too gamey; break the breastbone and fill the empty breast with liver baking forcemeat (No. 64), mixed with a salpicon of cooked truffles. Truss it with the legs thrust inside and cover the breast with a dry mirepoix (No. 419) wrap it in a half sheet of buttered paper tied on with a string. Fasten the pheasant on the spit and let roast for fifty to sixty minutes before a good fire while basting, then take it off, untie and dish it up, covering it with a Perigueux sauce (No.517). Serve some of the same sauce separately.