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Faisan En Casserole
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
27Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein3.1 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol9.1 mg
Sodium6.3 mg
Potassium36 mg
Calcium1.9 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A6.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate2.6 mcg
Choline0.5 mg
Caffeine0 mg
Water15 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 EN CASSEROLE Truss the pheasant as for an entrée, and poéle it in butter only. This done, swill the saucepan with a few drops of brandy and a tablespoonful of game gravy
Cook this with the app: pantry check, scaling, and the assistant.