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Auguste Escoffier

3605 Côtelettes de Faisan

Cutlets of Pheasant

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.

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