Pheasant a la croix de berny - france

"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: seymanur

Rate this recipe (10 votes)

391 people have saved this recipe

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------KEYWORDS: TRUFFLES--------------------------

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

Roast the pheasant and keep it just underdone. When quite cold lift
out the breast and leave the legs and wings attached to the bird. By
means of scissors, completely bone the bird; garnish it inside with a
truffled foie gras Parfait and cover it with a thin coat of foie gras
Mousse. Replace the breast upon this Mousse, after having sliced
them, and fill any gap that exist between the slices with some of the
same Mousse, thus, reconstructing the bird. Let the Mousse set
thoroughly and glaze with aspic jelly.

Submitted By SALLIE KREBS On 07-10-95