Soufflé de Faisan
From A guide to modern cookery, 1909
Serves 2
Ensure the soufflé is light for best results.
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 339. The excerpt below is the record exactly as published.
SOUFFLE DE FAISAN Prepare a very light, mousseline forcemeat of pheasant. Set in a buttered soufflé saucepan, and cook in a moderate oven. Send a fine, half-glaze sauce, flavoured with game essence
Cook this with the app: pantry check, scaling, and the assistant.