3616 Faisan à la Périgueux

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare and stuff the pheasant with truffles proceeding as described for Dindonneau Truffé and Poêlé it with a little Madeira.

When ready, place in a dish and surround with a border of Quenelles made from game forcemeat containing chopped truffle and moulded with teaspoons. They should be cooked at the last moment.

Serve accompanied with a Sauce Périgueux containing the cooking liquid from the pheasant after first removing all the fat, passing through a fine strainer and reducing it.