Salmis of Hen Pheasant with Endives

Name: Salmis of Hen Pheasant with Endives (Poule faisane en salmis à la mousse d’endives)
Prep time: 2 h
Total time: 2 h
Yield: For two people
Cuisine: French
Ingredients: 1 sprig thyme; 1 chicken stock cube; 6 tablespoons red wine of the kind you are serving with the dish; 3 juniper berries; 40 g (1½ oz) butter; ½ teaspoon tomato purée; 1 hen pheasant of 1–1.3 kg (2 lb 4 oz-2 lb 14 oz); 4 coarsely-chopped shallots; 2 tablespoons cognac

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-<

Europe
France
Main course
Mediterranean
Gluten-free

Method

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