Options d'impression :

Pheasant Consommé with Mushrooms

Portions1 portionPréparation30 minsCuisson1 hTemps total1 h 30 mins

 1 beautiful pheasant
 
  700 g of beef (Shank
  Short Ribs ) 25 oz / 1.55 lb
 
  300 g of carrots (10.50 oz)
 
  300 g of leek (10.50 oz)
 
  150 g of celery (5.30 oz)
 
  200 g of tomatoes (7 oz)
 
  2 cloves garlic
 
  1 onion prickled by a clove
 
  chervil
 
  250 g of fresh mushrooms (8.9 oz)
 
  1/4 litre of white wine (8.45 fl oz)
 
  salt
 
  pepper
 
  For the pheasant dumplings:
 
  1 egg
 
  1 dl of fresh cream (3.40 fl oz)
1

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.

2

3

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.

4

5

Pheasant dumplings:

6

7

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.

8

9

With the help of two teaspoons of coffee, form small dumplings and poach them in light salt water.

10

11

12

Poach the supremes cut into juliennes in some of the consommé. Cut the washed raw mushrooms into thin strips.

13

14

Drain the consommé. In a tureen, place the mushrooms, the pheasant dumplings and the sliced breast of the pheasant.

15

16

Pour in the boiling consommé and sprinkle with the sprigs of chervil.

Valeurs nutritionnelles

Part 10