3603 Faisan à la Choucroute

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poêlé the pheasant keeping it just cooked.

Place on an oval dish on a layer of well drained sauerkraut braised with goose fat. Surround with a border of rectangles of bacon which has been cooked with the sauerkraut.

Serve accompanied with a gravy prepared from the juices of the cooking of the pheasant and a little Game Stock. Strain carefully but do not remove all of the fat.