Chartreuse de Faisan

Ingredients

• A cooked Pheasant
• Two ounces of Flour
• One ounce of Butter
• One gill of stock
• Three tablespoonfuls of Brown Sauce
• Two Eggs
• the Yolk of an Egg
• A teaspoonful of chopped Mushrooms
• Pepper and Salt

Method

1. 1

   Take the breast of the pheasant and cut it into neat pieces, add chopped mushrooms, salt, pepper, yolk of one egg, and brown sauce.

2. 2

   Make a panada of flour, butter, and stock; cook and cool.

3. 3

   Pound the remaining meat with the panada, eggs, and seasonings, then sieve.

4. 4

   Grease a mould, fill with the mixture, leaving a well in the center for minced breast, cover, and steam for one hour.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 24. The excerpt below is the record exactly as published.

Chartreuse de Faisan. Ingredients. A cooked Pheasant. Two ounces of Flour. One ounce of Butter. One gill of stock. Three tablespoonfuls of Brown Sauce. Two Eggs and the Yolk of an Egg, A teaspoonful of chopped Mushrooms. Pepper and Salt

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