"Pheasant in the style of Chartres." An elaborate dish of partridge braised with cabbage, perhaps with added sausage and bacon to enrich the sauce.
"Pheasant in the style of Alsace." A pheasant casseroled with sauerkraut and served with saveloy.
A pheasant split and grilled with bacon and served with tomatoes, mushrooms and watercress.
A pheasant stuffed with chicken livers and truffles and then braised.
A pheasant stuffed with truffles and roasted.
Pheasant
A brioche baked for holidays in Normandy.
Green top of a root vegetable.
A dish from Brittany of buckwheat batter which can have either a sweet or savoury filling and which is then baked or poached. We had breton far made with prunes for breakfast. The sweet version is slightly reminiscent or clafoutis.
