3631 Suprêmes de Faisan Louisette

Method

Season the suprêmes and shallow fry them quickly in hot butter keeping them underdone; allow to cool then dip them into Sauce Villeroy flavoured with reduced pheasant Fumet. Allow them to cool then flour, egg and breadcrumb them.

Prepare a Mousseline forcemeat from the flesh of the pheasant’s legs. Butter a dome-shaped mould, decorate the bottom and sides with slices of truffle and fill with the forcemeat. Cook au Bain-marie, demould on to a round dish and surround with the suprêmes, shallow fried in clarified butter.

Serve accompanied with a Sauce Périgueux flavoured with pheasant Fumet.

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