Chapter XVI · Poultry (Volaille) · No. 1852
Built upon: No. 1831Faisan à la Bohémienne
1852—Faisan à la Bohémienne
Proceed as for “Faisan à la Bohémienne” hot (No. 1831, Faisan à la Bohémienne). Cook it in an earthenware terrine, and add thereto, at the same time as the prescribed brandy, enough succulent, savoury jelly to fill up the terrine.
Leave to cool for a day or two, and, when about to serve, remove the grease that has settled on the surface, by means of a spoon. Remove the last vestiges of grease by repeated scaldings; carefully wipe the terrine, and serve it incrusted in a block of ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1852, p. 587. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →