Pheasant Suprêmes Louisette

Known Ground reconstruction

A small loaf pan replaces the dome mold and a practical velouté-style Villeroy coating replaces a restaurant pheasant-fumet base. The distinctive crumbed breast, leg mousseline, and truffle sauce remain separate components. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Poach or roast the pheasant breasts gently until they reach 165°F (74°C), then cool. Spread each with cold, thick velouté, chill until firm, dip in egg and breadcrumbs, and brown briefly in butter.

2. Blend cooked leg meat with cream, egg white, and diced truffle. Pack into a buttered small loaf pan, set in a water bath, and bake at 325°F until 165°F (74°C) in the center. Rest, then unmold.

3. Reduce stock and demi-glace with remaining truffle to make a light truffle sauce.

4. Arrange the crumbed breasts around the mousseline and serve the truffle sauce separately.

Historical formula

Ingredients

• pheasant suprêmes
• Villeroy sauce
• leg meat
• truffles
• truffle sauce

Method

Stiffen the suprêmes in butter, cool, coat them in pheasant-fumet Villeroy sauce, and English-bread after it cools. Make a truffled mousseline from the legs, poach it in a buttered, truffle-decorated dome mould, turn it out, and arrange the clarified-butter-browned suprêmes around it. Serve truffle sauce made with pheasant fumet separately.

Source

Le Guide Culinaire — Relevés et entrées de gibier, pp. 895–953.