3628 Soufflé de Faisan

Name: Soufflé de Faisan
Cuisine: France
Ingredients: pheasant essence; pheasant; mousseline forcemeat

Preparation info

Appears in

Published 1903

Method

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