Faisan Roti a la Perigourdine
From A guide to modern cookery, 1909
Serves 4
Cooking in a cocotte is recommended for better results.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 353. The excerpt below is the record exactly as published.
FAISAN ROTI A LA PERIGOURDINE Stuff the pheasant with two oz. of pounded fresh pork fat, two oz. of foie-gras trimmings, and a similar quantity of raw- truffle parings, the whole pounded together and combined with one-half lb. of raw truffles, cut into large dice. After having covered the pheasant with slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.