Pheasant SOUVAROFF

Known Ground reconstruction

A parchment gasket beneath a heavy lid approximates the hermetically sealed terrine without pastry. The specified six truffles and foie-gras quantity remain intact. 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. Simmer the six truffles for 5 minutes in 1/2 cup Madeira and the meat glaze. Lift them into a snug terrine.

2. Stiffen the foie-gras dice briefly in the truffle liquor, cool enough to handle, stuff the pheasant, and truss it.

3. Brown and partially cook the bird in butter in a covered pan. Set it over the truffles, add its strained poêling liquor, remaining Madeira, and game gravy.

4. Cover with parchment and a tight lid and bake at 350°F until the stuffing centre reaches 165°F (74°C). Rest briefly and serve from the terrine.

Historical formula

Method

Cook six fair-sized truffles for five minutes in a glassful of Madeira and an equal quantity of light meat glaze. Withdraw the truffles and put them in the _terrine_ in which the pheasant will complete its cooking.

Cut one-half lb. of foie gras into large dice; stiffen these in the truffles’ cooking-liquor, and stuff the pheasant therewith. Truss the latter; wrap it in slices of bacon, and two-thirds _poële_ it.

This done, put it into the _terrine_ containing the truffles; add the _poëling_-liquor, a small glassful of Madeira, and the same quantity of game gravy; hermetically close the _terrine_, and continue cooking for about a quarter of an hour.

Serve the preparation as it stands.

Source

A Guide to Modern Cookery — Recipe no. 1845.