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Recipe : ** Pheasant With Lemon Cream Sauce

Pheasant With Lemon Cream Sauce
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    1 h 30
  • Difficulty
    Very easy
  • Pause
    10 min
  • Ready in
    2 h 05
  • Price
    High budget
  • Rate:
             
 
From a French book of 1656
 

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
cream, lemon, pheasant, sauce

Recipe's Ingredients

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  • 1 medium lemon
  • soft butter
  • 4 extra-large egg yolks
  • pinch salt
  • white wine
  • 1 or 2 tablespoons granulated sugar
  • 40 g sugar, plus additional sugar for dusting
  • 30 g chopped pistachio nuts
  • 250 ml heavy cream

  • Recipe preparation steps

  • 1
    Cut off the ends of the lemon just until the flesh is showing. Place the lemon on one end on the cutting board. Cut the peel from top to bottom, rotating the knife so that a small amount of flesh is attached to the pith. Rotate the lemon and remove another slice. Continue until the lemon is all peeled. There should be 6 or 7 oval-shaped, thick pieces of skin.
  • 2
    Squeeze the juice from the remaining lemon flesh into a bowl and set aside.
  • 3
    Cut each piece of skin into thick strips, 4 or 5 strips from each piece of skin. Place the strips in a small saucepan. Cover with wine. Add some granulated sugar. Place the saucepan over medium heat and bring to a boil. Reduce the heat to a simmer. Continue cooking the lemon strips until the white pith is translucent and the liquid has reduced to a thick syrup, about an hour. Set the lemon strips aside on a plate to cool.
  • 4
    When the lemon strips are cool, mince and set aside.
  • 5
    Preheat the oven to 180°C. Butter an oval baking dish or individual mini-quiche dishes and set aside.
  • 6
    Whisk the egg yolks, cream, salt, and 40 grams of sugar together. Add the minced lemon peel and the chopped pistachio nuts. Pour the mixture into the baking dish.
  • 7
    Bake the omelet until cooked through and the edges are golden, about 25 to 30 minutes when baked as a single omelet, slightly shorter when baked in individual dishes.
  • 8
    Remove the cooked omelet from the oven. Sprinkle the top with some sugar and a little of the reserved lemon juice.
  • Ready !