Faisan à la Soubise

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Braise it precisely as you would a fowl.
  2. Serve with a rich Soubise sauce poured over and round it.
  3. If stuffed with a good oyster forcemeat, braised, and served with a rich brown oyster sauce, it is known as Faisan à la Victoria.
  4. Whilst if stuffed with chestnut stuffing, roasted, and served with watercress, it is known as F. à la Connaught.
Original Text · last edited 4 days ago
Faisan à la Soubise.—Braise it precisely as you would a fowl, and serve with a rich Soubise sauce poured over and round it. If stuffed with a good oyster forcemeat, braised, and served with a rich brown oyster sauce, it is known as Faisan à la Victoria, whilst if stuffed with chestnut stuffing, roasted, and served with watercress, it is known as F. à la Connaught.
Notes
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