No. 546 Faisans truffés à la Piémontaise.
Procure four young pheasants as above, but they must be quite fresh, stuff the breasts of them with half a pound of truffles prepared as for poularde à la Périgord (No. 524), only using half oil and half bacon, and adding half a clove of garlic scraped; show as much truffles as possible under the skin; they must be kept in that way a week or more (according to the weather), before they are fit for dressing; roast nearly an hour in oiled paper of a light gold colour, dress upon your dish in the form of a cross, have ready the following sauce: put two quarts of clear aspic (No. 1360) in a stewpan, reduce twenty minutes, cut six raw or preserved truffles in slices, put them into the aspic with a glass of champagne, hock, or madeira, and a little sugar; stew them twenty minutes, sauce over your birds, and serve very hot.