"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.