3611 Faisan Kotschoubey

Name: Faisan Kotschoubey
Cuisine: France
Ingredients: brussels sprouts; truffles; butter; salt belly of pork; truffle essence; brown butter; pheasant; breast; truffle

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Slide some slices of truffle under the skin on the breast of the pheasant then stuff it with truffles as described for