Chapter XVI · Poultry (Volaille) · No. 1837
Built upon: No. 1464Poularde Demidoff
1837—Faisan Demidoff
Proceed exactly as directed under “Poulet à la Demidoff” (No. 1464, Poularde Demidoff).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1837, p. 582. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →