Chaufroix of Pheasant
From Entrees made easy, 1905
Any game may be treated in this way.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 22. The excerpt below is the record exactly as published.
Chaufroix of Pheasant (Cold). Cut up the remains of a cold pheasant into neat shoes, and cover these with stiffened Espagnole. Serve round a mayonnaise salad and garnish with sliced hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.