Faisan en Daube (Pheasant in Daube, in Jelly)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pheasant
- the elements of the Terrine de Poularde à la gelée
Instructions
- Proceed in every respect according to the formula for Terrine de Poularde à la gelée, substituting pheasant.
- Adjust the cooking time to the size of the bird.