Chapter XVI · Poultry (Volaille) · No. 1828
1828—Pheasant (Faisan)
When this bird is young, its legs are grey and the ventral end of the sternum is tender and flexible. But with pheasants, as with partridges, an infallible sign of youth may be discovered at the extremity of the last large feather in the wing. If this feather be pointed, the bird is young; if it be round, the reverse is the case.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1828, p. 580. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →