Chartreuse de poule faisane au chou à la Périgord


The association of cabbage, foie gras and hen pheasant is delicious, in season this dish can be largely enriched with black truffles. These will be peeled and minced to enhance the chartreuse while the broken pieces will join the sauce at the last moment. You can also add a little truffle juice during assembly and in the sauce.

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