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Auguste Escoffier

3638 Suprêmes de Faisan à la Châtelaine

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the breasts from the cooked pheasant; cut and trim them into round slices. Coat one half of these with chicken Mousse and the other half with pheasant

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