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Faisan a la Creme
From A guide to modern cookery, 1909
Serves 1
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
529Calories
10 gProtein
25 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein10 g
Carbohydrates25 g
Fiber2.9 g
Sugars8.9 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol138 mg
Sodium41 mg
Potassium496 mg
Calcium115 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus172 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate50 mcg
Choline14 mg
Caffeine0 mg
Water311 g
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.
a pheasant, it is considerably improved by being braised with foie-gras fat. Poéle a very tender pheasant, and only just cook it. Lay the well-drained sauerkraut on a long dish; set the pheasant upon it, and surround it with a border consisting of rectangles of bacon, cooked in the sauerkraut. Serve separately the poéling-liquor combined with a little game fumet, strained, and kept somewhat greasy. 1836—FAISAN A LA CREME Cook the pheasant in butter, in a saucepan, with a medium- sized, quartered onion. When the cooking is three-parts done, sprinkle the bird with one-quarter pint of cream (sour if pos- sible), or with ordinary cream, acidulated by means of a few drops of lemon juice
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