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InstructionsTruss legs and wings of pheasant close to the body and rub skin with a little salt. Cover breast of bird with strips of larding pork. Place in a roasting pan along with 4 tablespoons of the butter and roast in a preheated 425°F oven for 45 minutes. Before the bird is done, heat the remaining 2 tablespoons butter in a heavy casserole with a tight fitting lid. Add truffles and saute for a few minutes. |
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