Suprême de faisan, pithiviers et salsifis from Classic Koffmann by Pierre Koffmann
A dish such as this one perhaps best embodies the values behind my style of cooking: seasonality and economy. My mother and grandmother taught me to be resource
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Ingredients
- 2 tsp brandy
- 80 g (scant 3 oz/5 tbsp) pork fat
- 1 small garlic clove, finely sliced
- 2 tsp Madeira wine
- 5 g (1 tsp) flat-leaf parsley, chopped
- 20 g (¾ oz/2 tbsp) chopped shallots
- 160 g (5½ oz) caul fat
- 1 tbsp double (heavy) cream
- 300 g (11 oz/1½ cups) puff pastry (or ready-made)
- plain (all-purpose) flour, for dusting
- 1 egg yolk, beaten as a wash
- 50 g (1¾ oz) chicken livers, cleaned and trimmed
- 200 ml (7 fl oz/1 scant cup) chicken stock (broth)
- salt
- pepper
- drizzle of olive oil, for frying the livers
- 4 tbsp vegetable oil
- ½ lemon
- 200 g (7 oz/3 sticks) salsify (oyster plant)
- 2 fat pheasant hens, plus 4 pheasant livers
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