3639 Suprêmes de Faisan des Gastronomes

Simplified Recipe

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the pheasant with a little Madeira and allow to become cold.

Remove the breasts, cut them into thin even-shaped slices, coat with brown Sauce Chaud-froid and decorate each to choice.

Prepare a Mousse from the trimmings and legs of the pheasant and mould it slightly dome-shape in the bottom of a deep square dish.

Arrange the prepared slices of pheasant in a line down the centre of the Mousse and surround with nice even-shaped truffles cooked with Champagne and allowed to get very cold. Cover the whole with a very clear and succulent aspic jelly.

To serve: set the dish on a block of ice.