Boned Pheasant a la Galantine
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 337. The excerpt below is the record exactly as published.
pepper, and salt, and cook in oven for about ten minutes — well covered. When ready to serve, put on a broiler and broil until evenly brown on both sides. Put on a hot platter; joint, and leave in its own shape. Pour some melted butter over the pheasant and some chopped parsley. Serve with any kind of potatoes. Pheasant ( Faisan ) a la Dauphine For this dish the legs and second joints may be used. Put in water with onions, carrots, pepper, and salt; cook until well done; leave in the juice until cold; form in nice cutlets, trim and remove the skin and bone, leaving the leg bone in. Make a sauce from one tablespoon butter, two tablespoons flour, add one cup boiling milk, and half cup mushroom juice. Beat this until it gets creamy and very thick; flavor with sherry, pepper, and salt; add one cup chopped mushrooms to the sauce; let it come to a heat. This sauce must be so thick that a spoon will almost stand in it. Cover the cutlets with this sauce, put on an oiled table until cold; wfflen cold, dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily, let one cutlet rest on top of another; garnish with a paper frill on each and some parsley. (Potatoes and green vegetables can also be served with this dish.) Serve with an English bread sauce and currant jelly for luncheon or supper. Pheasant with Mushrooms, a la Parisienne Faisan aux Champignons, a la Parisienne Singe, pick, and wash the pheasant well; cook in water with onions, carrots, pepper, and salt; when done, leave in the juice 228 THE SWEDISH, FRENCH, until cold; then cut in dices. Put one pound of mushrooms on stove in one cup water, half cup sherry, pepper, and salt; stew for about fifteen minutes. Heat the pheasant between two plates. Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour; stir on stove; add juice from the mushrooms and half cup hot milk; flavor with sherry, pepper, and salt; add the cut-up pheasant and cut-up mushrooms; when ready to serve, add half cup cream. Have ready silver cups that have a handle, tie on the handle a ribbon to match the table. Have very hot, and when ready to serve, fill with the pheasant and mushrooms; put the silver cups on a paper doily on a platter, and garnish with a bunch of parsley in the centre. Serve as an entree for luncheon or dinner. [If silver cups are not at hand, use fancy ramequin cups in place of them.] COLD DISHES OF PHEASANT Pheasant ( Faisan ) a la Chaud-froid Singe, pick, clean, and wash a pheasant well; tie up and put in a pan with sufficient water to cover it; add sherry, onions, carrots, pepper, and salt; let simmer slowly from forty-five minutes to one hour — until the meat is tender; leave in the juice until cold. When cold, remove the breast and carve in thin slices (cut them in oval shapes), and put on a platter — allow one individual slice for each person. Pass the rest of the meat through machine about twice; measure it by the cup. To each cup take two table¬ spoons pate de foie gras; press that through a very fine sieve so that it is free from lumps; add three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper and salt to taste, and stir on ice until cold. When cold, add four tablespoons cream. Mount this on top of the slices of pheasant — make in a perfect shape of an egg, smooth on the top, leave in icebox until cold. When cold, put on a broiler, chaud-froid with a white chaud-froid sauce, garnish with truffles — a wishbone or a daisy on each. Serve on a foundation of aspic a la macedoine, with aurorian sauce or mayon¬ naise dressing in the centre, as a salad, with a bunch of lettuce leaves in the centre and around. Complete salad for luncheon or dinner. Pheasant Mousse in Aspic, a la Violet Mousse de Faisan en Aspic, a la Violet Singe, pick, clean, and wash a pheasant well; tie up and put in a pan with water (sufficient to cover it), sherry, -onions, carrots, pep¬ per, and salt; let simmer slowly from forty-five minutes to one AMERICAN COOK BOOK hour — until the meat is tender; leave in the juice until cold. When cold, cut the breast in slices across; put one piece on top of another in a ring mould that has been glazed half inch with clear aspic; when the bottom of the mould is covered, fill with aspic the height of the pheasant. Pass the rest of the meat from the pheasant through machine; measure by the cup. Add to each cup one tablespoon sherry, pepper, salt, and three tablespoons dissolved Cox’s gelatine. Stir until cold; when cold, add four tablespoons whipped cream; fill the mould, put more aspic on top, leave in ice¬ box until ready to serve. Then turn out on a platter on a paper doily. Garnish with lettuce leaves all around and chopped aspic. Serve with green peas and mayonnaise dressing in the centre as a complete salad for luncheon or dinner. Boned Pheasant ( Faisan desosse ) a la Galantine Singe, pick, clean, and wash a pheasant well; split the back; wash, draw, dry well. Beginning at the back remove the bone — carefully, so as not to tear the skin. Stuff with chicken mousse, some strips of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie; boil from forty-five minutes to an hour (according to size) with water, pepper, salt, and vegetables. When ready, take out of the pot, tie napkin closer at each end to make the pheasant very plump, put a pie plate on the top with an iron
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Cook this with the app: pantry check, scaling, and the assistant.