Faisan Souvaroff

Name: Faisan Souvaroff
Cuisine: France
Ingredients: casserole; truffle; pepper; white wine; escalopes of fresh foie gras; salt; pheasant; chicken livers; truffles; escalopes; butter; wings; brandy; gizzard; foie gras; sherry; salt; nuts of butter; water

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Remove the liver, gizzard and wings from a pheasant. Salt and pepper the inside of the