Roulade of Wild Pheasant from Les Halles Cookbook by Anthony Bourdain

Name: Roulade of Wild Pheasant from Les Halles Cookbook by Anthony Bourdain
Ingredients: 4 ounces/112 g lean veal; 1 cup/225 ml plus ½ tbsp/7 ml plus ¼ cup/56 ml port; salt; pepper; ¼ cup/56 ml heavy cream; 4 leeks, thinly sliced; 1 wild pheasant, completely boned out, with skin intact, in one piece, bones reserved (see Suppliers); 1 tbsp/14 g flour; 2 shallots, thinly sliced; 1 bouquet garni; 1 cup/225 ml dark chicken stock; 6 ounces/168 g foie gras, cut into equal finger or log shapes (see Suppliers); 3 tbsp/42 g butter; 1 tbsp/14 ml olive oil; 2 tbsp/28 g chopped truffles; ½ cup/110 ml truffle juice (see Suppliers)

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Okay, this is a little more luxurious than standard bistro fare—and more complicated. But you can do it. Just make sure you’re organized, and that you’ve got everything you need on hand before...

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Ingredients

4 ounces/112 g lean veal
1 cup/225 ml plus ½ tbsp/7 ml plus ¼ cup/56 ml port
salt
pepper
¼ cup/56 ml heavy cream
4 leeks, thinly sliced
1 wild pheasant, completely boned out, with skin intact, in one piece, bones reserved (see Suppliers)
1 tbsp/14 g flour
2 shallots, thinly sliced
1 bouquet garni
1 cup/225 ml dark chicken stock
6 ounces/168 g foie gras, cut into equal finger or log shapes (see Suppliers)
3 tbsp/42 g butter
1 tbsp/14 ml olive oil
2 tbsp/28 g chopped truffles
½ cup/110 ml truffle juice (see Suppliers)