Pheasant with Truffles—Larded

Break the breastbone of a clean pheasant to facilitate the removal of the bone, and fill up the empty space with baking forcemeat (No.81) mixed with a little raw forcemeat (No.91), and raw, chopped truffles added; sew the skin underneath the breast and truss with the legs pushed in the thigh; this is done by removing the drumstick and pushing the leg bone back into this space; put the pheasant in a narrow saucepan lined with fat pork, salt over and besprinkle with melted butter. Cook for forty-five minutes while covered, basting over frequently, and lastly glaze it, then drain. Untruss it on a rice foundation (Fig. 9a) poached on a dish and surround this with round, peeled truffles cooked in wine; pour into the bottom of the dish a few spoonfuls of brown sauce (No.414) reduced with the truffle liquid and a few spoonfuls of Madeira wine. Accompany this entree with a sauce-boatful of the same sauce.