Chapter XVI · Poultry (Volaille) · No. 1839
Built upon: No. 1636Poulet de Grains Grillé Diable
1839—Faisan Grillé Diable
For this preparation only young pheasants are used; although, provided they be tender, adult pheasants will answer the purpose. The procedure is precisely the same as that described under “Poulet Grillé” (No. 1636, Poulet de Grains Grillé Diable).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1839, p. 583. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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