3605 Côtelettes de Faisan

Cutlets of Pheasant

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.