3613 Faisan à la Normande

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place the pheasant in hot butter and colour it brown on all sides.

Meanwhile, peel 6 medium-sized dessert apples, cut them into quarters then slice and sauté them quickly in butter. Place some of these as a layer on the bottom of a Terrine, place the pheasant on top and surround with the rest of the apples. Sprinkle with a few tablespoons of cream, cover with the lid and place in the oven to cook for 20 to 25 minutes.

Serve as it is in the dish.