Salad of Hen Pheasants

Name: Salad of Hen Pheasants (Salade de faisanes)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: For four people
Cuisine: French
Ingredients: a sprig of thyme; 3 cloves of garlic, unpeeled; a slice off the crust of pain de campagne-a slightly sour country bread - use light rye bread as a substitute; a slice off the crust of pain de campagne-a slightly sour country bread - use light rye bread as a substitute; a slice off the crust of pain de campagne-a slightly sour country bread - use light rye bread as a substitute; 16 walnuts; 2 tomatoes; 2 heads of curly endive; 3 tablespoons wine vinegar; 6 tablespoons walnut oil; 20 g (¾ oz) butter; 2 young hen pheasants weighing not more than 1 kg (2¼ lb) each in their feathers; salt, freshly-ground pepper; 1 teaspoon Dijon mustard; salt, freshly-ground pepper

Salade de faisanes

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

2 young hen pheasants weighing not more than 1 kg (2¼ lb) each in their feathers

Europe
France

Method

Preparing and cooking the pheasants

Choose 2 young hen pheasants which are not too damaged by shot and not ‘high’. Pluck the birds, clean, singe and truss them or ask your gamemonger to do it for you.
Take an enamelled cast-iron pan large enough to hold the two birds side by side. Melt the butter in the pan and sauté the ph