Chaud-froid de Faisan Buloz (Pheasant Chaud-froid, Buloz)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 pheasant
- brown Sauce Chaud-froid
- 10 fluted mushrooms
- white Sauce Chaud-froid
Instructions
- Pan-roast a pheasant, keeping it underdone.
- Lift the suprêmes and cut them into thin escalopes.
- Draw a brown Sauce Chaud-froid from the fumet of the carcass and the pan-roasting juices, and coat the escalopes with it.
- Coat 10 cooked fluted mushrooms with white Sauce Chaud-froid.