Chaud-froid de Faisan (Pheasant Chaud-froid)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pheasant
- brown Chaud-froid sauce flavoured with pheasant fumet
- jelly
Instructions
- Proceed exactly as for Chaud-froid de volaille, using pheasant.
- Coat with a brown Chaud-froid sauce flavoured with pheasant fumet in place of the sauce used there.
- Decorate, glaze and dress in the same way as the Chaud-froid de volaille.