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Method
Pluck, empty, scorch and truss the pheasants.
Pan-fry the truffles and the finely-chopped bacon in
butter.
Bard each pheasant with slices of bacon. Place the
pheasants in the bottom of a heavy saucepan with the
chopped ham, the onions - whole with cloves stuck in
them - three glasses of stock, two glasses of dry
white wine and salt and pepper to taste. Cook gently
for an hour.
Strain the sauce and cook 500g of button mushrooms.
Dress the pheasants on an elegant plate using the
mushrooms as garnish.
Serve the sauce separately in a sauce-boat.
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