Faisan Lucullus

Ingredients

• a fine fat cock pheasant
• a bottle of effervescent champagne
• a bottle of sauterne
• half a glassful of madeira
• a pint of consomme
• two boned woodcocks
• a farce of veal
• bacon
• chopped truffle-parings
• salt
• pepper
• allspice
• slices of veal
• ham
• fat bacon
• twelve ortolans
• meat glace
• cocks’ combs
• crayfish
• truffles

Method

1. 1

   Prepare and bone the pheasant.

2. 2

   Place it in a mirepoix made of sliced carrots, onions, herbs, all fried in butter, and add champagne, sauterne, madeira, and consomme.

3. 3

   Boil for four hours.

4. 4

   Prepare a farce of veal, bacon, chopped truffles, salt, pepper, and allspice.

5. 5

   Stuff the boned woodcocks lightly with this farce and pack them inside the pheasant.

6. 6

   Sew up the pheasant and wrap it in a buttered cloth.

7. 7

   Braise with mirepoix and wine until reduced by half, then simmer for two hours.

8. 8

   Garnish with ortolans and serve with sauce.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 315. The excerpt below is the record exactly as published.

FA /SAN LUCULLUS 501 cock pheasant, such as they are in November, and take care it was snared, and not pierced by shot. Prepare and bone it ; place it in a mirepoix made of sliced carrots, onions, herbs, all fried in butter, and a bottle of effervescent champagne, a bottle of sauterne, half a glassful of madeira, and a pint of consomme ; let all boil during four hours. During the interval, prepare a farce of veal, bacon, chopped truffle-parings, salt, pepper, allspice ; also have ready some slices of veal, ham, and fat bacon. Have, further, ready two boned woodcocks, and stuff them lightly with these ingredients ; then pack them inside the pheasant into the cavity {coffre) in which you have placed only a little farce to serve as mortar, and chopped truffles. Sew up the pheasant, and wrap it in a well-buttered cloth, tying it strongly all round so that it cannot burst. Put this into a braising-pan ; add a mirepoix, and a bottle of champagne, a bottle of sauterne, a bottle of madeira ; boil all strongly until it be reduced to half its bulk ; then let it simmer for two hours more. Probe the galantine from time to time to assure yourself that it be well cooked. When the pheasant is taken out of the cloth, it is to be garnished with twelve ortolans stuffed with the farce as above, and boiled with truffles in the pheasant’s mirepoix, and is to be glaced, as well as the ortolans, with meat glace. Adorn the pheasant with skewers bearing cocks’ combs, crayfish

Cook this with the app: pantry check, scaling, and the assistant.