Extremadura is a poor, dry mountainous region on the Portuguese border, north of Andalusia. Like Estremadura in Portugal, Extremadura was named as the "extreme" border of Christendom during the Reconquest. Most dishes in Extremadura are made using chicken, game, particularly pheasant, or pork. Chorizo from here is of very high quality, as it is made with pigs who have scoffed acorns which grow in abundance on the mountainous slopes.
"Pheasant in the style of Alcántara." A rich dish from Extremadura in which pheasants, are stuffed with sieved duck livers and chopped truffles bound with port. They are then trussed and marinated in port for three days, larded and roasted. The sauce is enriched with yet more truffles. Escoffier commandeered this dish from one of Napoleon's generals in the earl 1800's. Whilst he never claimed that it was a French dish, stating that 'This recipe was the only thing of value to come out of the war with Spain', it is often seen as a very French dish.
A shot is somewhere between 1.5 fl oz (~44 ml) and 50 ml, depending on where you are. It may also be a small cup.
Fly agaric. A type of mushroom, the classic red with white spots. Famous for its psychoactive hallucinogenic properties this is the magic mushroom and is actually poisonous to eat.
