3631 Suprêmes de Faisan Louisette

Name: Suprêmes de Faisan Louisette
Cuisine: France
Ingredients: pheasant; sauce villeroy; butter; pheasant’s legs; butter; truffle; clarified butter; flour; egg; mousseline; forcemeat

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

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.