Faisan a la Normande
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
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.
- 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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- Colour the pheasant in butter.
- Meanwhile quarter, peel, mince, and slightly toss in butter six medium-sized apples.
- Garnish the bottom of a terrine with a layer of these apples;
- set the browned pheasant thereon;
- surround it with what remains of the apples;
- sprinkle it with a few tablespoonfuls of fresh cream;
- cover the terrine, and cook in the oven for from twenty to twenty-eight minutes.
- Serve the preparation in the terrine.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler