Suprêmes de Faisan Berchoux (Pheasant Suprêmes Berchoux)

Ingredients

• pheasant suprêmes
• filets mignons of the pheasant
• liver of the pheasant
• farce gratin
• truffle trimmings
• butter
• farce Mousseline
• mushroom purée
• barquette crusts
• cognac
• lemon juice
• sauce Demi-glace
• fumet drawn from the pheasant's carcass

Instructions

1. Open the suprêmes through their thickness and fill them with a forcemeat of the filets mignons, the pheasant's liver, and an approximately equal quantity of farce gratin and truffle trimmings.
2. Lay the filled suprêmes in a buttered sautoir.
3. Prepare a farce Mousseline with the flesh of the legs and work in half its quantity of mushroom purée.
4. Fill barquette crusts baked blind with this mixture and poach them at the mouth of the oven.
5. A few minutes before serving, moisten the suprêmes with a dash of cognac and a few drops of lemon juice, then poach them.
6. Set one suprême on each barquette.
7. Serve separately a sauce Demi-glace finished with a fumet drawn from the pheasant's carcass.