Advertisement
3630 Suprêmes de Faisan Berchoux
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
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 trim
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe