Sautéed Pheasant with Pineapple Juice
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 pheasant
- butter
- 1 glass fine Champagne
- a dash of lemon juice
- 2 or 3 spoonfuls fresh pineapple juice
Instructions
- Sauté the pheasant in butter and dish the pieces up in a timbale.
- Deglaze with a glass of flamed fine Champagne and a dash of lemon juice.
- At the last moment add 2 or 3 spoonfuls of fresh pineapple juice.
- Pour over the pheasant and serve immediately.