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Chartreuse de Faisan
Ingredients.
A cooked Pheasant.
Two ounces of Flour.
One ounce of Butter.
One gill of Stock.
Three tablespoonfuls of Brown Sauce.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Entrées › Chartreuse de Faisan
Ingredients.
A cooked Pheasant.
Two ounces of Flour.
One ounce of Butter.
One gill of Stock.
Three tablespoonfuls of Brown Sauce.