Recipe: Pheasant des Rois

Have a pound of the best preserved truffles, such as can be obtained at Benoist’s, in Wardour Street, stew them in a mixture of a quarter of a pound of butter, a large tablespoonful of finest Lucca oil, and half a pound of bacon fat scraped into shreds. Thoroughly cook the truffles, so that a silver fork can be stuck into them without pushing hard. Stuff a Pheasant with them and sew it up. Cover the breast with a slice of fat bacon, and put two or three slices beneath it. Place round the Pheasant pieces of VEAL and HAM cut into small cubes the size of dice, add a few carrots, an onion or two, salt and pepper. Pour on it a claretglassful of Chablis, cover the Saucepan, place it on a slow fire and use the salamander, then let it stew for an hour. When ready to serve, strain the same, removing all grease, and pour over the bird.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)