Chapter XVI · Poultry (Volaille) · No. 1860
Built upon: No. 1709Pain de Volaille Froid
1860—Pain de Faisan en Belle-vue
The procedure follows that of No. 1709, Pain de Volaille Froid, but for the difference in the basic ingredient, which in this case is pheasant.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1860, 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 →