Name: Pheasant Consomme
Yield: Serve six people
Cuisine: French
Ingredients: 1.2 litres chicken stock; 1 pheasant breast; 2 egg whites; 300 g mirepoix; 1 tbl tomato paste; 400 ml chardonnay; 1 bay leaf; 2 sprigs thyme; 12 peppercorns; 2 cloves garlic, chopped; 3 medium-sized tomatoes, chopped; 750 g pheasant, chopped; 2 tbl clarified butter; 500 g veal shanks, chopped

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

750 g pheasant, chopped
500 g veal shanks, chopped
2 tbl

Method

Reserve one of the pheasant breasts to be used in the clarification. Brown the chopped pheasant and veal in clarified butter. Add the mirepoix and continue browning. Add the tomato paste and thoroughly coat the meat. Continue exactly as for beef consommé until the consommé is cooked and skimmed of all the scum which has collected on top.

Mince the pheasant breast and incorporate with th

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Ingredients

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