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Faisan A La Bohémienne
From A guide to modern cookery, 1909
Serves 2
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
526Calories
5 gProtein
40 gCarbs
25 gFat
Full nutrition (32 nutrients)
Calories526 kcal
Protein5.2 g
Carbohydrates40 g
Fiber1.4 g
Sugars23 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol49 mg
Sodium136 mg
Potassium294 mg
Calcium107 mg
Iron2 mg
Magnesium39 mg
Phosphorus133 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin C0.3 mg
Vitamin A207 mcg
Vitamin E1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate13 mcg
Caffeine8.5 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 336. The excerpt below is the record exactly as published.
FAISAN A LA BOHEMIENNE Season a small foie gras with salt and paprika; stud it with taw quartered truffles, and poach it in Madeira for twenty minutes. When it is cold, insert it into the pheasant, which should be high. Truss the bird, and cook it in butter in a sauce- pan or a cocotte for forty-five minutes. When about to serve, remove some of the butter used in cooking; sprinkle the pheasant with a glassful of burnt brandy, and add a few table- spoonfuls of reduced game gra
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