Suprêmes de Faisan à la Châtelaine (Cold Pheasant Suprêmes à la Châtelaine)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare the suprêmes as indicated for the Chaud-froid de volaille Félix-Faure and cut them into medallions in the same way.
  2. Mask half the medallions with Mousse de volaille and the other half with pheasant mousse.
  3. Let them firm up on ice.
  4. Coat the medallions carrying pheasant mousse with white Chaud-froid sauce, and those carrying Mousse de volaille with brown Chaud-froid sauce.
  5. Decorate both kinds with fine details of truffle.
  6. Arrange the medallions in a square deep dish, alternating the two shades.
  7. Cover with a succulent, well-clarified jelly and let it set.
  8. At the moment of serving, sink the dish into a block of clear ice.

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