3601 Faisan en Casserole

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Truss the pheasant en Entrée and cook it en Casserole with a little butter.

When cooked, deglaze with a little brandy and a spoonful of game gravy.

Replace the lid and serve in the casserole.