3604 Faisan en Cocotte

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare and cook the pheasant as indicated for Faisan en Casserole; when two-thirds cooked, surround with a garnish of button onions cooked in butter, small cooked mushrooms and olive-shaped truffles. These last replace the potatoes which are usually part of the garnish for other items when prepared en Cocotte.