3633 Chaud-froid de Faisan

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The preparation for this is the same as for Chaud- froid de Volaille using a brown Sauce Chaud-froid flavoured with pheasant Fumet. Decorate and glaze with jelly in the same manner.