3617 Faisan Régence

Method

Poêlé the pheasant and when ready, place on a low Croûton of bread cut from a sandwich loaf and fried in clarified butter.

Surround with a Régence garnish for game birds and serve accompanied with Sauce Salmis flavoured with truffle essence and containing the deglazed juices from the pan after removing the fat, passing through a fine strainer and reducing it.

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