Boudins of Pheasant (a la Richelieu)

Ingredients

• twelve ounces of pheasant-meat
• twelve ounces of pounded potatoes
• six ounces of fresh butter
• the unbeaten yolks of five eggs
• the whites of two
• two table-spoonfuls of white sauce
• two table-spoonfuls of boiled onions chopped small
• season rather highly with salt
• season rather highly with cayenne
• season rather highly with powdered mace

Method

1. 1

   Pick the meat from a cold pheasant, remove skin and sinews, and pound the flesh to a smooth paste.

2. 2

   Mix with pounded potatoes and fresh butter.

3. 3

   Season with salt, cayenne, and mace.

4. 4

   Bind with egg yolks, whites, white sauce, and chopped onions.

5. 5

   Test consistency by poaching a small ball.

6. 6

   Shape into cutlets, poach gently, drain, dip in egg and breadcrumbs, and fry until browned.

7. 7

   Serve with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1159. The excerpt below is the record exactly as published.

twelve ounces of pheasant- meat, mix with it twelve ounces of pounded potatoes, or eight ounces of panada [see i a- nada), and six ounces of fresh butter. Mix these ingi-edicnts thoroughly, pound them together, and season rather highly with salt, cayenne, and powdered mace. Bind the mixture together with the unbeaten yolks of five eggs added one at a time, the whites of two, two table-spoonfuls of white sauce, and, last 'of all, two table-spoonfuls of boiled onions chopped small

Cook this with the app: pantry check, scaling, and the assistant.