Pheasant en Casserole
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 pheasant
- butter
- a dash of cognac
- 1 spoonful game jus
Instructions
- Truss the pheasant as for an Entrée.
- Pot-roast it in butter alone, in an earthenware casserole.
- Deglaze with a dash of cognac and a spoonful of game jus.
- Cover the utensil and serve piping hot.