Suprêmes de Faisan Louisette (Pheasant Suprêmes Louisette)

Ingredients

• pheasant suprêmes
• butter
• sauce Villeroy
• pheasant fumet
• egg and breadcrumbs
• flesh of the pheasant's legs
• farce Mousseline
• truffles
• clarified butter
• truffle sauce

Instructions

1. Stiffen the suprêmes in butter, then let them cool.
2. Dip the cooled suprêmes in a sauce Villeroy flavoured with pheasant fumet.
3. Once the sauce has cooled and set, bread them à l'anglaise.
4. Prepare a farce Mousseline with the flesh of the legs and poach it in a dome mould, buttered and decorated with truffles.
5. Turn the Mousse out onto the serving dish.
6. Colour the breaded suprêmes in clarified butter and arrange them around the Mousse.
7. Serve a truffle sauce flavoured with pheasant fumet separately.