Chapter XVI · Poultry (Volaille) · No. 1856
Built upon: No. 1701Poularde En Terrine à la Gelée
1856—Faisan en Daube
Proceed as for “Terrine de Poularde à la gelée” (No. 1701, Poularde En Terrine à la Gelée), making due allowance, in the cooking, for the difference between the sizes of the two birds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1856, p. 588. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →