Chapter XVI · Poultry (Volaille) · No. 1857
1857—Côtelettes de Faisan
Proceed as for “Côtelettes froides de Volaille.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1857, 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 →