6 Baby pheasants
3 Butter-melted
3 Cognac or brandy
1/4 c Heavy cream
4 Foie gras
1 Black truffles
Roast the pheasants for about thirty minutes at 350; baste every ten minutes with melted butter. Remove the pheasants and keep warm. Pour drippings from the toasting pan into a skillet, add the cognac or brandy and flame it. Combine a small amount of sherry, some brown sauce and heavy cream and bring to a boiling point.
Place the pheasants in an oven-proof terrine, spread with the foie gras, sprinkle with truffles and pour the gravy on top. Cover and bake in a preheated 300 oven for ten minutes.
Printer friendly version: Baby Pheasant Souvaroff
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