Sautéed Pheasant with Mandarin Juice
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 pheasant
- juice of 1 mandarin
- juice of 1/4 lemon
Instructions
- Proceed as for the « Sauté au suc d'ananas », using the juice of one mandarin and the juice of a quarter of a lemon.