Faisan en Chartreuse (Pheasant Chartreuse)

Ingredients

• cabbage
• 1 old pheasant
• 1 pheasant
• sauce Demi-glace with pheasant fumet

Instructions

1. Colour an old pheasant in the oven and braise the cabbage with it; this bird serves only to give its fumet to the cabbage and cannot be used for the chartreuse.
2. Take, for the chartreuse itself, a pheasant that is quite tender, and roast or pot-roast it.
3. If the pheasant is kept whole, line the chartreuse in an oval mould of proportionate size.
4. If it is cut up, proceed exactly as indicated for the Chartreuse de pigeons.
5. Serve separately a sauce Demi-glace with pheasant fumet.