3605 Côtelettes de Faisan
Cutlets of Pheasant
Preparation info
Difficulty
Medium
Appears in
Le Guide Culinaire
Published 1903
Method
These are the breasts (Suprêmes) of pheasant with the ends of the winglet bone left attached.
All of the preparations for Suprêmes de Volaille are applicable.
© 1903 All rights reserved. Published by Taylor and Francis.