Pheasant Consomme According to Pascal Barbot

Pheasant consomme from a recipe by Pascal Barbot, a star chef from Paris, is a delicious, clear composition of pheasant meat and fine spices. A true Sunday soup that will enchant your guests.

Cut the pheasant, remove the breast and set aside. Chop the remaining meat and work steps and turn through the meat grinder. Put the veal through the meat grinder as well. Roughly cut the celery. Cut the onion with peel diagonally and fry the cut surfaces strongly in olive oil.

Then put it in a saucepan with the rosemary, bay leaves, juniper and allspice seeds, add the chicken stock and let it boil.

Cook for one hour on low heat. Mix the minced meat with the egg white and add to the chicken soup. Boil for one hour on low heat, then strain the clear soup through a dish and season with salt and maybe a dash of soy sauce. For the soup, cut the pheasant breast and foie gras into fine cubes and poach them with the vegetables in a little bit of consomme, i.e. just heat them up so that the meat remains tender.

Consomme is traditionally served in plain white plates to show off its bright clarity. In the soup plates at the beginning put the chowder form and then fill up with consomme.

Tip: Always use aromatic spices to enhance your dishes!

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