Chapter XVI · Poultry (Volaille) · No. 1833
Built upon: No. 250Poëlings
1833—Faisan en Cocotte
Proceed exactly as for pheasant “No. 250, Poëlings,” and, when the cooking is two-thirds done, surround it with a garnish of small onions cooked in butter; small, cooked mushroom-heads and olive-shaped truffles, the latter taking the place of the potatoes, which are one of the garnishing ingredients of fowls “No. 250, Poëlings.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1833, p. 581. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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