1 In a saucepan pour the mushrooms, cream and truffle juice, salt and pepper and let cook gently covered for 10 minutes.
2 Then dilute the starch with a little cold consommé then pour over your mushrooms stir then off the heat add the egg yolk, the 50g (1.75 oz) of foie gras then let cool on a plate.
3 In a sauté pan pour the poultry stock and red wine bring to a boil, then add the lentils cook for 25 minutes gently covered salting only at the end of cooking.
4 Meanwhile on your cutting board lay out your pheasant fillets open them 3/4 of the way (like a book) salt and pepper then in the center place in each one a quarter of the bound mushrooms then close your fillets.
5 Cut 4 strips of parchment paper in the center pour a little oil place each of your stuffed fillets on it close and tie.
6 In a sauté pan pour a little oil then when hot place your ballotines cook 15 minutes on each side then pour a little lentil juice turn off the heat and keep covered.
7 Drain your cooked lentils and reduce the cooking liquid by half, then pour it back in and incorporate your foie gras dice (20g (0.7 oz))
8 On the cutting board remove the parchment from your fillets cut them into 4 slices then on each hot plate pour a good base of hot lentils then the pheasant slices and finish by topping them with truffle slices.
Serve for example with a great Cahors (Clos Triguenida for example).
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