Pluck the pheasant clean, scorch and gut. Carefully release both breasts and set aside without skin or fat - these will later be used to make the dumplings.
Put the pheasant and the cut off parts as well as the cleaned innards into the very hot oven (250 ° C) and brown briefly, but do not cook completely. Then pour the glass of wine into the roasting pan to loosen the roast sediment.
Put the pheasant pieces with the beef in water and bring to the boil. Pour in the roast juice dissolved with the wine. Degrease and skim the first time. Let it boil for a few minutes, cleaning the broth again and again.
Then add the cleaned vegetables (quartered or cut into small pieces), the bouquet of herbs, the onion peppered with the cloves, the crushed garlic cloves, a little pepper and salt. Cover and simmer gently for 2 hours.
In the meantime, prepare the dumplings: either twist the cold-laid breasts through the fine disc of a meat grinder or puree them finely in the moulinette. Then as a precaution, so that no fibers and tendons remain in it, pass through a fine sieve. Add the egg, pepper and salt and work vigorously with a spatula or wooden spoon until the mixture becomes loose. However, it should not heat up, so pre-cool kitchen utensils and, if necessary, place the mixing bowl on ice cubes. Then gradually work in the crème fraîche. Finally, gradually cut or shape small dumplings with 2 coffee spoons and poach them in lightly salted water. Remove when cooked (4 to 5 minutes) and drain.
Carefully degrease the broth and pour through a fine cloth.
Place the dumplings in a soup tureen and pour over the consommé. Sprinkle some plucked chervil leaves on top.
Ingredients
Print Recipe
Pin Recipe