Faisan à la Bohémienne (Cold Pheasant à la Bohémienne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pheasant prepared à la Bohémienne
- Tokay jelly
Instructions
- Prepare the pheasant as directed for Faisan à la Bohémienne in the series of hot preparations.
- When it is quite cold, dress it in an oval bowl.
- Surround it with Tokay jelly.