3609 Faisan Galitzin

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Select two nice plump snipe, remove their intestines and liver and sauté these quickly in a little butter. Place on a plate and crush with a fork.

Remove the flesh from the birds and chop together finely with half its quantity of cream and the same of butter. Season with salt and pepper and add the prepared intestines and liver together with 125 g ( oz) truffle cut in dice.

Stuff a nice pheasant with this mixture and roast it in a covered casserole or Terrine; sprinkle it at the last moment with a little excellent Fumet prepared from the bones of the snipe.