3610 Faisan à la Géorgienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Truss the pheasant en Entrée and place in an earthenware casserole or Terrine with 30 fresh, well peeled walnuts cut in half, the juice of 1 kg ( lb) white grapes, the juice of 4 oranges, ½ dl (2 fl oz or ¼ U.S. cup) Malmsey wine, ½ dl (2 fl oz or ¼ U.S. cup) strong green tea, 50 g (2 oz) butter and seasoning as necessary.

Cover with the lid and place in the oven to cook for approximately 40 minutes. Remove the lid and colour the pheasant when it is almost cooked.

When ready, place on a suitable dish and surround with the nuts from the cooking. Pass the cooking liquid through a fine strainer, add 2 dl (7 fl oz or U.S. cup) game Sauce Espagnole and reduce by half.

Lightly coat the pheasant and nuts with this sauce and serve the remainder separately in a sauceboat.