Escalopes of Pheasant à la Marseilles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove the breast from a good fat pheasant, taking plenty of the skin with it, lard this well with lardons of fat bacon, and then farce the inside with a farce prepared from the remaining meat of t...
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Cooking tools:
- Chef's knife
- Cutting board
- Larding needle
- Mixing bowl
- Skillet
Ingredients
- breast
- lard
- pheasant
- foie gras
- lardons of fat bacon
- mushroom
- sherry
- potato
- warm glaze
- button mushrooms
- filberts
- panard
- breast of pheasant
- white pepper
- whole eggs
- cayenne
- salt
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