Pheasant à la PÉRIGUEUX

Known Ground reconstruction

A covered Dutch oven supplies the poêling environment and prepared demi-glace the sauce base; the last-minute quenelle border remains a separate defining component. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Put half the truffle into the pheasant cavity, truss, and season the bird.

2. Brown it in butter in a covered Dutch oven, add 1/2 cup Madeira, and cook gently until the thickest portion reaches 165°F (74°C). Rest while finishing the garnishes.

3. Poach the teaspoon-molded truffled game quenelles at the last moment. Strain and degrease the poêling liquor, then reduce it with remaining Madeira, demi-glace, stock, and most of the remaining chopped truffle; finish with cold butter.

4. Border the pheasant with quenelles and serve the Périgueux sauce, enriched by its poêling liquor, separately.

Historical formula

Method

Stuff the pheasant with truffles, proceeding as for ordinary truffling (No. 1956). _Poële_ it in Madeira; dish, and surround it with a border of quenelles consisting of truffled game forcemeat, moulded by means of a coffeespoon, and poached at the last moment.

Serve separately a Périgueux sauce combined with the reduced _poëling_-liquor, cleared of all grease.

Source

A Guide to Modern Cookery — Recipe no. 1842.