Chapter XVI · Poultry (Volaille) · No. 1853
Built upon: No. 1689Poularde en Chaud-froid
1853—Chaud-froid de Faisan
Proceed exactly as for “Chaud-froid de Volaille” (No. 1689, Poularde en Chaud-froid), and use a brown chaud-froid sauce, flavoured with pheasant fumet.
In regard to the decoration, dishing, &c., follow the recipe already referred to.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1853, 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 →