Chapter XVI · Poultry (Volaille) · No. 1832
Built upon: No. 250Poëlings
1832—Faisan en Casserole
Truss the pheasant as for an entrée, and No. 250, Poëlings it in butter only. This done, swill the saucepan with a few drops of brandy and a tablespoonful of game gravy.
Cover the utensil, and serve the dish burning hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1832, p. 581. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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