3623 Sauté de Faisan aux Champignons

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and sauté the pheasant as in the preceding recipe and when two-thirds cooked, add 10 button mushrooms cooked in butter. Complete the cooking in the usual manner and arrange the pheasant and mushrooms in a deep dish.

Deglaze the pan with a little mushroom essence, add a few drops of lemon juice and a little Game Stock; reduce and thicken and enrich it with 50 g (2 oz) butter. Pour this sauce over the pheasant and mushrooms.