Escalopes of Pheasant à la Marseilles

Name: Escalopes of Pheasant à la Marseilles (Escalopes de Faisan à la Marseilles)
Ingredients: cayenne; white pepper; whole eggs; panard; breast of pheasant; salt; lardons of fat bacon; lard; foie gras; sherry; mushroom; warm glaze; potato; filberts; button mushrooms; pheasant; breast

Escalopes de Faisan à la Marseilles

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Remove the breast from a good fat pheasant, taking plenty of the skin with it, lard this well with lardons of fat bacon, and then farce the inside wi