Chaufroix de Faisan
From The "Queen" cookery books: Entrees, 1901
Presented as published in 1901. 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
Nutrition per serving
691Calories
51 gProtein
12 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein51 g
Carbohydrates12 g
Fiber3.5 g
Sugars1.1 g
Total Fat48 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium2500 mg
Potassium954 mg
Calcium99 mg
Iron3.3 mg
Magnesium65 mg
Phosphorus464 mg
Zinc4 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C42 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)6.1 mg
Folate137 mcg
Choline299 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 86. The excerpt below is the record exactly as published.
Chaufroix de Faisan. — Cut the remains of any cold roast pheasant into neat fillets and mask these with a good espagnole flavoured with stock from the bones of the bird, and stiffened with gelatine in the proportion of |oz. of gelatine to the half pint of sauce ; dish these neatly in a circle, and fill up the centre with any nice salad tossed in mayonnaise and garnished with hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.