Pheasant a la Sainte Alliance.
An expensive dish.
Take a well-hung cock pheasant and truss it
for roasting. Farce it with a stuffing made of two
woodcocks' flesh and internals (or snipes') finely
minced with two ounces of fresh butter, some salt,
pepper, and a pinch of cayenne, a bouquet garni
finely powdered, and as many chopped truffles as
will be required to fill the pheasant. Truss the
bird and roast, basting it well with fresh butter.
Whilst roasting, lay in the pan a round of toast,
upon which a little of the stuffing has been spread,
and serve the bird on it. Bread sauce and brown
gravy should be handed round with it.
POULTRY A LA MODE.
49.
Salmi of Pheasant.
Half roast a pheasant, and when it is nearly
cold cut it into neat joints, removing the skin.
Put the bones and trimmings into a saucepan with
an ounce of fresh butter, a bayleaf, and a bouquet
garni, and stir these over a slow fire till lightly
brown, then pour over half a pint of Espagnole
sauce and a glassful of claret. Let all simmer for
a quarter of an hour. Strain the gravy, skim it
carefully, add a pinch of cayenne and the juice of
half a lemon, then put it back into the saucepan
with the pieces of game. Heat these up slowly.
When cooked, dish up and pour the hot sauce over
them and garnish with fried sippets. A little
orange juice and a lump of sugar is an improve-
ment to the sauce.
Pheasant Stewed with Cabbage.
Truss a pheasant for boiling. Divide a large
cabbage into quarters, soak them after cutting off
the stalks, plunge them into boiling water and boil
for about ten minutes. Take them out, drain them
and press all the water from them, then put them
into the stewpan. Lay the pheasant well in the cab-
bage, add six ounces of good bacon, half a pound
of Bologna sausage, three pork sausages, some
parsley, a bayleaf, a bouquet garni, one carrot, an
onion stuck with four cloves, a shalot, and some
pepper✪ Pheasant Stewed with Cabbage. Pour in as much stock as will cover the
whole, and cover the pan closely and bring to a
boil and let it simmer slowly for an hour. Then
take out the bird and the meat and keep them
warm whilst the cabbage is drained, peppered,
E
DRESSED GAME AND
and salted, and steamed over fire till dry. Then
place it on a dish, arrange the pheasant on it and
all the other adjuncts round it. Serve poivrade
sauce in a tureen.
Pheasant Stuffed with Oysters.
Truss a pheasant for roasting and fill it with
forcemeat made of two dozen oysters pounded in
the mortar, with a tablespoonful of brown bread-
crumbs, half an ounce of fresh butter, a dessert-
spoonful of lemon juice, a boned anchovy, and a
little cayenne✪ Pheasant Stuffed with Oysters. Mix these ingredients thoroughly
and bind them with the yolk of an egg. Cover
the bird with thin slices of fat bacon tied on
securely, and roast before a clear fire. When done,
dish up with clear gravy, and hand bread sauce in
a tureen with it.
Pheasant Stuffed with Tomatoes. ✪ Pheasant Stuffed with Tomatoes
Page 23 · 3 recipe records 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
Pheasant a la Sainte Alliance.
An expensive dish.
Take a well-hung cock pheasant and truss it for roasting. Farce it with a stuffing made of two woodcocks' flesh and internals (or snipes') finely minced with two ounces of fresh butter, some salt, pepper, and a pinch of cayenne, a bouquet garni finely powdered, and as many chopped truffles as will be required to fill the pheasant. Truss the bird and roast, basting it well with fresh butter. Whilst roasting, lay in the pan a round of toast, upon which a little of the stuffing has been spread, and serve the bird on it. Bread sauce and brown gravy should be handed round with it.
Salmi of Pheasant.
Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin. Put the bones and trimmings into a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir these over a slow fire till lightly brown, then pour over half a pint of Espagnole sauce and a glassful of claret. Let all simmer for a quarter of an hour. Strain the gravy, skim it carefully, add a pinch of cayenne and the juice of half a lemon, then put it back into the saucepan with the pieces of game. Heat these up slowly. When cooked, dish up and pour the hot sauce over them and garnish with fried sippets. A little orange juice and a lump of sugar is an improvement to the sauce.
Pheasant Stewed with Cabbage.
Truss a pheasant for boiling. Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes. Take them out, drain them and press all the water from them, then put them into the stewpan. Lay the pheasant well in the cabbage, add six ounces of good bacon, half a pound of Bologna sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shalot, and some pepper. Pour in as much stock as will cover the whole, and cover the pan closely and bring to a boil and let it simmer slowly for an hour. Then take out the bird and the meat and keep them warm whilst the cabbage is drained, peppered,
E
and salted, and steamed over fire till dry. Then place it on a dish, arrange the pheasant on it and all the other adjuncts round it. Serve poivrade sauce in a tureen.
Pheasant Stuffed with Oysters.
Truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar, with a tablespoonful of brown breadcrumbs, half an ounce of fresh butter, a dessertspoonful of lemon juice, a boned anchovy, and a little cayenne. Mix these ingredients thoroughly and bind them with the yolk of an egg. Cover the bird with thin slices of fat bacon tied on securely, and roast before a clear fire. When done, dish up with clear gravy, and hand bread sauce in a tureen with it.
Pheasant Stuffed with Tomatoes.
Records on this page
Pheasant Stewed with CabbagePheasant Stuffed with OystersPheasant Stuffed with Tomatoes