Pheasant a la Savarin

Name: Pheasant a la Savarin
Ingredients: two slices of bread cut two inches thick; the pheasant; an anchovy; a bit of ham; two truffles minced

From Joe Tilden's recipes for epicures, 1907

Serve with the finest Burgundy.

Presented as published in 1907. 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

293Calories

8 gProtein

40 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories293 kcal

Protein8.3 g

Carbohydrates40 g

Fiber2 g

Sugars12 g

Total Fat11 g

Saturated Fat5 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol16 mg

Sodium449 mg

Potassium163 mg

Calcium174 mg

Iron2.6 mg

Magnesium30 mg

Phosphorus119 mg

Zinc1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E0.6 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate2.7 mcg

Choline3.4 mg

Caffeine3.6 mg

Water27 g

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 10. The excerpt below is the record exactly as published.

Pheasant a la Savarin Place on the bottom of a roasting pan two slices of bread cut two inches thick. Spread over this the pounded liver and heart of the bird with an anchovy, a bit of ham and two truffles minced. On this lay the pheasant

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