Chapter XVI · Poultry (Volaille) · No. 1938
Built upon: No. 1847Salmis de FaisanNo. 1763Salmis De Caneton à la Rouennaise
1938—Pilets (Pintails and Widgeons)
Birds of this class are mostly served roasted.
They may, however, be used in preparing excellent Salmis, which may be made after “Salmis de Faisan” (No. 1847, Salmis de Faisan) or after “Salmis à la Rouennaise” (No. 1763, Salmis De Caneton à la Rouennaise).
They may also be prepared after all the recipes of “Caneton à la Rouennaise.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1938, p. 604. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →