Chapter XVI · Poultry (Volaille) · No. 1836
1836—Faisan à la Crème
Cook the pheasant in butter, in a saucepan, with a medium-sized, quartered onion. When the cooking is three-parts done, sprinkle the bird with one-quarter pint of cream (sour if possible), or with ordinary cream, acidulated by means of a few drops of lemon juice.
Finish the cooking, basting the piece the while with cream and serve in the saucepan.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1836, p. 582. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →