Recipe Pheasant Consommé with Mushrooms french cooking recipes
AuteurPierre-Emmanuel MalissinDifficultéFacileAfter preparing the pheasant, lift the two supremes and remove the bones from the thighs. Seize and brown the carcass in the oven. Deglaze the plate with white wine.
Prepare the beef consommé with the carcass of the pheasant. Add 3 litres (101 fl oz) of water. Add the the deglazing and the aromatic vegetables, while taking care to remove fat during cooking. Simmer for 2 hours on low heat.
Pheasant dumplings:
Put the thighs in a fine grid chopper. Do this with a pillar (or with a mixer), add 1 egg, salt, pepper and 1 dl (3.40 fl oz) of fresh cream.
With the help of two teaspoons of coffee, form small dumplings and poach them in light salt water.
Poach the supremes cut into juliennes in some of the consommé. Cut the washed raw mushrooms into thin strips.
Drain the consommé. In a tureen, place the mushrooms, the pheasant dumplings and the sliced breast of the pheasant.
Pour in the boiling consommé and sprinkle with the sprigs of chervil.
Ingrédients
Instructions
After preparing the pheasant, lift the two supremes and remove the bones from the thighs. Seize and brown the carcass in the oven. Deglaze the plate with white wine.
Prepare the beef consommé with the carcass of the pheasant. Add 3 litres (101 fl oz) of water. Add the the deglazing and the aromatic vegetables, while taking care to remove fat during cooking. Simmer for 2 hours on low heat.
Pheasant dumplings:
Put the thighs in a fine grid chopper. Do this with a pillar (or with a mixer), add 1 egg, salt, pepper and 1 dl (3.40 fl oz) of fresh cream.
With the help of two teaspoons of coffee, form small dumplings and poach them in light salt water.
Poach the supremes cut into juliennes in some of the consommé. Cut the washed raw mushrooms into thin strips.
Drain the consommé. In a tureen, place the mushrooms, the pheasant dumplings and the sliced breast of the pheasant.
Pour in the boiling consommé and sprinkle with the sprigs of chervil.