3606 Faisan à la Crème

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare and cook the pheasant en Casserole with butter and a medium-sized onion cut in quarters.

When three-quarters cooked, baste the bird with dl (5 fl oz or U.S. cup) sour cream or if unobtainable, fresh cream acidulated with a few drops of lemon juice and a few tablespoonfuls of Meat Glaze.

Complete the cooking, basting the pheasant frequently. Serve as it is in the casserole.