Salmis of Hen Pheasant with Endives

Poule faisane en salmis à la mousse d’endives

Preparation info

  • For

    two

    people
    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 1 hen pheasant of 1–1.3 kg (2 lb 4 oz-<

Method

  1. Preheat the oven to 250°C/500°F/Mark 10. Pluck, gut, singe and truss the pheasant, leaving in the heart, lungs and liver. Season the bird inside and out with salt and pepper and put the thyme and juniper berries inside together with the heart, lungs and liver