Faisan a la Croix de Berny
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Roast the pheasant and keep it underdone.
- When it is quite cold, raise its fillets and leave the legs and the wings attached to the carcass.
- By means of scissors, completely bone the carcass;
- garnish its inside with a truffled foie-gras Parfait, and cover it with a thin coat of foie-gras Mousse.
- Replace the fillets upon this Mousse, after having sliced them, and fill any gaps that may exist between the slices with some of the same Mousse: thus reconstructing the bird.
- Let the Mousse set thoroughly, and glaze with aspic jelly.
- Meanwhile, coat eight boned, stuffed, poached and cold larks with brown chaud-froid sauce.
- Decorate them with pieces of truffle and salted tongue, and glaze them with aspic jelly.
- Dish the pheasant on a low cushion;
- surround it with the larks, and garnish the gaps between the latter with chopped and very clear aspic.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board