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Faisan A L'Angoumoise

Name: Faisan A L'Angoumoise
Yield: 6 servings
Ingredients: two-thirds lb. of very fresh pork fat; four oz. of raw, peeled, and quartered truffles; four oz. of fine chestnuts, cooked in consommeé

From A guide to modern cookery, 1909

Serves 6

Serve with a Périgueux sauce.

Presented as published in 1909. 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

486Calories

7 gProtein

23 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories486 kcal

Protein6.8 g

Carbohydrates23 g

Fiber0.5 g

Sugars7.2 g

Total Fat40 g

Saturated Fat15 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.2 g

Omega-30.3 g

Cholesterol46 mg

Sodium44 mg

Potassium412 mg

Calcium49 mg

Iron0.9 mg

Magnesium26 mg

Phosphorus101 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C2.9 mg

Vitamin A40 mcg

Vitamin E0.6 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate22 mcg

Choline16 mg

Caffeine2.8 mg

Water17 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 335. The excerpt below is the record exactly as published.

FAISAN A L’ANGOUMOISE Stuff the pheasant with a preparation consisting of two- thirds lb. of very fresh pork fat, rubbed through a sieve; four oz. of raw, peeled, and quartered truffles, and four oz. of fine chestnuts, cooked in consommeé

Cook this with the app: pantry check, scaling, and the assistant.