Chapter XVI · Poultry (Volaille) · No. 1835
Built upon: No. 2097Sauerkraut (Choucroûte)No. 250Poëlings
1835—Faisan à la Choucroûte
Prepare the sauerkraut after No. 2097, Sauerkraut (Choucroûte), and bear in mind that when it is specially prepared to accompany a pheasant, it is considerably improved by being braised with foie-gras fat.
No. 250, Poëlings a very tender pheasant, and only just cook it. Lay the well-drained sauerkraut on a long dish; set the pheasant upon it, and surround it with a border consisting of rectangles of bacon, cooked in the sauerkraut.
Serve separately the No. 250, Poëlings-liquor combined with a little game fumet, strained, and kept somewhat greasy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1835, p. 582. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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