Faisan Souvaroff
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 2 ingredients
- a glassful of Madeira
- one-half lb. of foie gras
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cook six fair-sized truffles for five minutes in a glassful of Madeira and an equal quantity of light meat glaze.
- Withdraw the truffles and put them in the terrine in which the pheasant will complete its cooking.
- Cut one-half lb.
- of foie gras into large dice;
- stiffen these in the truffles’ cooking-liquor, and stuff the pheasant therewith.
- Truss the latter;
- wrap it in slices of bacon, and two-thirds poële it.
- This done, put it into the terrine containing the truffles;
- add the poëling-liquor, a small glassful of Madeira, and the same quantity of game gravy;
- hermetically close the terrine, and continue cooking for about a quarter of an hour.
- Serve the preparation as it stands.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board