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3622 Sauté de Faisan
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Unless a great amount of care is taken, a Sauté of pheasant tends to be dry and should not figure on the menu without a certain amount of reservation. Nevertheless, if necessary, young plump pheasant should be selected and cut in the same way as for a Sauté of
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