3620 Faisan Souvaroff

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 6 medium-sized truffles for 5 minutes in 1 dl ( fl oz or ½ U.S. cup) Madeira and an equal quantity of light Meat Glaze. Remove the truffles and place in a Terrine in which the pheasant will complete its cooking.

Cut 200 g (7 oz) raw foie gras into large dice and stiffen these in the cooking liquor from the truffles. Stuff the pheasant with this foie gras, truss it, cover with slices of salt pork fat and two-thirds Poêlé it.

This done, place it in the Terrine with the truffles, add the juices from the cooking plus ½ dl (2 fl oz or ¼ U.S. cup) each of Madeira and Game Stock; cover very tightly and place in the oven for 15 minutes to complete the cooking.

Serve in the dish as it is.