Recipe: Pheasant strips Lucullus style

1 Cook the macaroni "al dente" in salted water then refresh and drain.

2 In a sauté pan melt a generous knob of butter when it turns hazelnut brown, place your pheasant fillets, season with salt and pepper and cook without browning for 4 minutes on each side then remove from heat.
Cover your pan and let rest for 15 minutes, then place your fillets on a shallow plate pouring the juice over them and above all do not clean the cooking pan.

3 Put this same pan back on the heat with a little butter then quickly sauté your sliced foie gras seasoned with salt and pepper and place them on paper towels.

4 We will always use this same sauté pan where there is now some foie gras fat,
Put it back on the heat then add your macaroni, season it, then add the veal stock, cream and truffle cut into thin slices.
Let it stew this way for 5 minutes then drain your pasta and keep the liquid in a large bowl.

5 Preheat your oven to 355°F (180°C) (gas mark 6).

6 Pour the 2 beaten eggs into your juice whisking rapidly then set aside

7 We will now proceed to assembly:
In 4 tall molds (approximately 10cm in diameter and 6cm in height).

8 Cut each pheasant fillet into 4 slices, place 2 slices at the bottom of your molds then 2 slices of foie gras, one or 2 large spoonfuls of macaroni and pour a little of your mixture (juice + eggs) repeat the same operation until the top of the molds.

9 If you have any macaroni left finish with it and distribute the rest of the liquid mixture in each mold
place in a pan in a water bath (very hot water) in the middle of the oven bake for 40 minutes.