Faisan Souvaroff

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

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