Faisan Souvaroff

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

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