3628 Soufflé de Faisan

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a light Mousseline forcemeat of pheasant. Place in a buttered soufflé mould and cook au Bain-marie in a moderate oven.

Serve accompanied with an excellent Sauce Demi-glace flavoured with pheasant essence.