Chaudfroid de Faisan Chatelaine
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 134. The excerpt below is the record exactly as published.
Chaudfroid de Faisan Chatelaine — Neatly trimmed supreme, half masked with puree of chicken and coated with white chaudfroid sauce, and half masked with puree of pheasant and coated with brown chaudfroid sauce, decorated and aspiced, served in timbale with liquid aspic
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