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Pheasant L'Angoumoise

1 Pheasant-whole
2/3 lb Pork fat
4 oz Truffles
4 oz Chestnuts
8 sl Of bacon


Season to taste


Stuff the pheasant with pork fat which has been rubbed through a sieve. Truffles and chestnuts should be cooked in consomme. This preparation should be seasoned, ought to be cold when stuffed into the pheasant. Wrap the bird with the slices of bacon. Roast in a preheated 350 oven for forty five minutes and take care to remove the bacon slices seven or eight minutes before the cooking is completed so that the outside of the pheasant can brown. Set on a platter and serve with periqueux sauce.





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