3624 Sauté de Faisan au Suc d’Ananas

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and sauté the pheasant in butter and arrange in a deep dish.

Deglaze the pan with ½ dl (2 fl oz or ¼ U.S. cup) flamed brandy, add a few drops of lemon juice and at the last moment add 2 or 3 tbsfresh pineapple juice. Pour this over the pheasant, cover and serve immediately.