Sautéed Pheasant with Bitter Orange Juice
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 pheasant
- bigarade (bitter orange) juice
Instructions
- Treat the Sauté in the same way as the Sauté au suc d'ananas, using only bigarade juice, in the proportions indicated there for the pineapple juice.