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Auguste Escoffier

3633 Chaud-froid de Faisan

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.

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