Wow - I have a recipe that calls for 6 - SIX - truffles and a half pound of foie gras

[Rabrrrrrr]

I was reading through my Escoffier cookbook yesterday to see how he suggests one make a cassoulet, and of course I started wandering around because it's such a great fun book to read and came across a pheasant recipe that calls for SIX truffles and a half pound of foie gras to be stuffed into the pheasant.

Sounds delicious as hell, and wonderful!! I'd love to try it.

But who can afford to eat what would easily become a $400+ (and possibly into the thousands, depending on the truffle) pheasant?

Sheesh.

[redqueen]

1. 4th level on up?

[datasuspect]

2. i can afford it

let's make two.

please RSVP to my assistant and she will work out your travel arrangements.

[quip]

3. Nice post, Emeril

[Rabrrrrrr]

5. You're just jealous, Flay.

:eyes:

[Gormy Cuss]

4. Typical overblown Escoffier recipe.

Why stuff the pheasant with foie gras when it has its own perfectly good liver?

[underpants]

6. Oooh ooh ooh does it tell how to nail the goose's feet down and forcefeed it?

Man Paula Dean NEVER covers how to do that. Boy wouldn't that be cool to see???!!?

[Burma Jones]

7. Jeez, just use some canned black olives and chopped liver with extra schmaltz

Although, I would be willing to bet that even the farts from such an exorbitant dish would have the most heavenly aroma......

[Magrittes Pipe]

8. Black truffles are $180/lb at my local market.

That'll leave you with a couple left over, unless you're going for the real big fuckers. The foie would probably cost... what, $80? (I haven't been able to afford foie gras, caviar, or truffles for a few years ;))

So yeah. Two of three hundred bucks will cover things here in the Cream City.