vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Faisan a la Gunzbourg
From A guide to modern cookery, 1909
Serves 1
Sprinkle with fumet from the snipes' carcasses before serving.
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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 353. The excerpt below is the record exactly as published.
FAISAN A LA GUNZBOURG Bone two fine snipes; empty them of their intestines; fry these in butter, and crush them on a plate. Chop up the meat of the snipes, combining half its weight of cream with it, and as much butter; season with salt and pepper, and add the crushed intestines and four oz. of truffles
Cook this with the app: pantry check, scaling, and the assistant.