Grilled Pheasant à la Diable
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 young pheasant (faisandeau)
- preparation as for Poulet Diable
Instructions
- Take a young pheasant; a full-grown pheasant may be used equally well provided it is very tender.
- Treat it in the same way as the « Poulet Diable ».