Pheasant Cocotte Souvaroff
This recipe Williams, Executive Chef at the Ritz in London is a real showstopper, the pheasant is served with glazed chestnuts.
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Cooking tools:
- Cocotte
- Saucepan
- Oven
- Stove
Ingredients
- 5 Pheasants
- 300g Duck liver puree
- 10g Truffle
- 200ml Truffle sauce
- 100ml Madeira
- 100ml Cognac
- 100l Jus de Volaille
- 10 Dough for sealing the terrine cocotte
- 200ml Oil
- 200g Butter
- Egg Wash
- Marinade of Truffle
- 6 Pieces of Glazed Chestnut
- Glazed Chesnuts
- 60g Chestnuts
- 20g Butter
- 5g Sugar
- 50ml Veal stock
- 50ml Chicken stock
- 50ml Madeira
- Celery puree
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