Chapter XVI · Poultry (Volaille) · No. 1851
1851—Soufflé de Faisan
Prepare a very light, mousseline forcemeat of pheasant.
Set in a buttered soufflé saucepan, and cook in a moderate oven.
Send a fine, half-glaze sauce, flavoured with game essence, at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1851, p. 587. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →