Faisan a la Bohémienne
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Proceed as for “Faisan à la Bohémienne” hot (No.
- 1831).
- Cook it in an earthenware terrine, and add thereto, at the same time as the prescribed brandy, enough succulent, savoury jelly to fill up the terrine.
- Leave to cool for a day or two, and, when about to serve, remove the grease that has settled on the surface, by means of a spoon.
- Remove the last vestiges of grease by repeated scaldings;
- carefully wipe the terrine, and serve it incrusted in a block of ice.