Pheasant a la croix de berny - france

1 servings

Ingredients

Quantity Ingredient

Directions

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

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