Take a cold pheasant and pick the meat from
it ; remove the skin and sinews, and pound the
flesh in a mortar to a smooth paste. Mix its
weight with the same quantity of pounded potatoes
or panada and six ounces of fresh butter. Mix
these thoroughly, pound them together, and season
highly with salt and cayenne, and a trifle of mace.
Bind together with the yolks of four eggs, one at a
time, two tablespoonfuls of white sauce, and last of
all two tablespoonfuls of boiled onions chopped
small. Spread this mixture out on a dish, and make
it up into small cutlets about three inches long, two
inches wide, and a quarter of an inch thick. Drop
these carefully into very hot water, and poach them
gently for a few minutes. The water must not
POULTRY A LA MODE.
43
boil. Take them up, drain, and let them get cold ;
then egg and breadcrumb them, and fry them in
hot butter a nice pale colour. Make a gravy by
peeling and frying four onions in butter till lightly
browned, dredge an ounce of flour over them, and
pour upon them half a pint of stock, a glassful of
claret✪ Boudins of Pheasant a la Richelieu, the bones of the pheasant, and pepper and
salt. Simmer over fire for twenty minutes, strain
through sieve, and it is ready for use. Serve the
boudins in a circle with the gravy round.
Pheasant a la Bonne Femme.
Put a well-hung pheasant in a buttered stew-
pan with three ounces of good beef dripping and
six ounces of ham cut into dice. Let the pheasant
fry over fire till it is nicely and lightly browned,
then add a tablespoonful of chutnee and three large
Spanish onions cut in rings ; cover the saucepan,
and let it simmer till all are cooked. Take up the
bird and put it on a dish, beat the onions over the
fire for ten minutes, season with pepper and salt,
and serve round the pheasant.
Pheasant a la Brillat-Savarin.
Hang a pheasant till tender, pluck, draw, and
lard it carefully. Bone and draw two woodcocks,
keep the trail separate, throw away the gizzards,
chop up the meat with beef marrow which has been
cooked by steam, scraped bacon, pepper, salt,
mixed herbs and truffles ; fill the pheasant with
this stuffing, which fix in with a piece of bread the
shape of a cork and tie it round with fine thread.
Lay a thick slice of bread two inches broader than
44
DRESSED GAME AND
the pheasant in the dripping pan ; pound the trail
of the woodcock in a mortar with truffles, add
anchovy, a Httle scraped bacon, and a lump of fresh
butter ; spread a thick layer on the bread, roast the
pheasant over it so as to catch all the dripping and
dish up on it.
Creme of Pheasants a la Moderne.
Take two pheasants, remove the skin from the
breast, and cut from each the two large fillets and
the two under ones ; remove every particle of the
white flesh that did not come away with the fillets,
leaving the legs and pinions on the carcases.
Page 20 · 1 recipe record on this page
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a cold pheasant and pick the meat from it ; remove the skin and sinews, and pound the flesh in a mortar to a smooth paste. Mix its weight with the same quantity of pounded potatoes or panada and six ounces of fresh butter. Mix these thoroughly, pound them together, and season highly with salt and cayenne, and a trifle of mace. Bind together with the yolks of four eggs, one at a time, two tablespoonfuls of white sauce, and last of all two tablespoonfuls of boiled onions chopped small. Spread this mixture out on a dish, and make it up into small cutlets about three inches long, two inches wide, and a quarter of an inch thick. Drop these carefully into very hot water, and poach them gently for a few minutes. The water must not
boil. Take them up, drain, and let them get cold ; then egg and breadcrumb them, and fry them in hot butter a nice pale colour. Make a gravy by peeling and frying four onions in butter till lightly browned, dredge an ounce of flour over them, and pour upon them half a pint of stock, a glassful of claret, the bones of the pheasant, and pepper and salt. Simmer over fire for twenty minutes, strain through sieve, and it is ready for use. Serve the boudins in a circle with the gravy round.
Pheasant a la Bonne Femme.
Put a well-hung pheasant in a buttered stewpan with three ounces of good beef dripping and six ounces of ham cut into dice. Let the pheasant fry over fire till it is nicely and lightly browned, then add a tablespoonful of chutnee and three large Spanish onions cut in rings ; cover the saucepan, and let it simmer till all are cooked. Take up the bird and put it on a dish, beat the onions over the fire for ten minutes, season with pepper and salt, and serve round the pheasant.
Pheasant a la Brillat-Savarin.
Hang a pheasant till tender, pluck, draw, and lard it carefully. Bone and draw two woodcocks, keep the trail separate, throw away the gizzards, chop up the meat with beef marrow which has been cooked by steam, scraped bacon, pepper, salt, mixed herbs and truffles ; fill the pheasant with this stuffing, which fix in with a piece of bread the shape of a cork and tie it round with fine thread. Lay a thick slice of bread two inches broader than
the pheasant in the dripping pan ; pound the trail of the woodcock in a mortar with truffles, add anchovy, a little scraped bacon, and a lump of fresh butter ; spread a thick layer on the bread, roast the pheasant over it so as to catch all the dripping and dish up on it.
Creme of Pheasants a la Moderne.
Take two pheasants, remove the skin from the breast, and cut from each the two large fillets and the two under ones ; remove every particle of the white flesh that did not come away with the fillets, leaving the legs and pinions on the carcases.
Records on this page
Boudins of Pheasant a la Richelieu