Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 6 servings.
Known Ground reconstruction
- 1whole pheasant, patted dry
- 2 ozfresh pork fat, chilled
- 2 ozfoie-gras trimmings, chilled
- 2 ozraw black-truffle parings
- 8 ozfresh black truffle, large dice
- 6thin bacon slices
- 2 tbspunsalted butter
- kosher salt and black pepper, to taste
Known Ground reconstruction
The cocotte option preferred by Escoffier is used to protect the extremely rich stuffing. None of the defining truffle quantity is replaced by mushrooms. 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. Pound or process the pork fat, foie-gras trimmings, and truffle parings to a paste. Fold in the diced raw truffle and season.
2. Stuff the pheasant, truss it, and cover breast and legs with bacon.
3. Brown lightly in butter in a cocotte, cover, and roast at 350°F, basting once, until the stuffing centre reaches 165°F (74°C). Remove the bacon near the end if the skin needs colour.
4. Rest 10 minutes, carve, and spoon the rich cocotte juices over each serving.
Historical formula
Method
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, roast it in accordance with the directions given under Truffled Pullet. It is better, however, to cook and serve it in a _cocotte_.
Source
A Guide to Modern Cookery — Recipe no. 1970.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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