Chapter XVI · Poultry (Volaille) · No. 1863
Built upon: No. 1825Terrine de Lièvre
1863—Terrine de Faisan
Prepare it after the manner of the “Terrine de Lièvre” (No. 1825, Terrine de Lièvre), and take care to make due allowance, in the cooking, for the difference, in the matter of tenderness, between the two meats. But the explanations already given on this subject ought to suffice for ascertaining whether or not the patty have cooked sufficiently.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1863, p. 589. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →