3630 Suprêmes de Faisan Berchoux

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut open the suprêmes along the thick side and stuff with a forcemeat prepared from the minion fillets and the liver of the pheasant mixed with an equivalent amount of Gratin Forcemeat C and chopped trimmings of truffle.

Prepare a Mousseline forcemeat from the flesh of the pheasant’s legs and mix with an equal quantity of mushroom purée. Have ready the required number of lightly baked Barquette cases, fill them with this forcemeat and place in a moderate oven to cook.

Place the prepared and seasoned suprêmes in a well buttered shallow pan, sprinkle with a little brandy and a few drops of lemon juice, cover and cook in the oven without colour. Place one suprême on each Barquette and arrange on a suitable dish.

Serve accompanied with a Sauce Demi-glace containing a reduced Fumet made from the bones and trimmings of the pheasant.