Chaud-Froid of Pheasant
From A second Dudley book of cookery and other recipes, 1914
These pates are delicious either hot or cold.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 53. The excerpt below is the record exactly as published.
CHAUD-FROID OF PHEASANT T>OACH the pheasant and let it cool in its cook- ing liquor ; cut it up and clear the pieces of all skin ; dip the pieces in brown Chaud-froid sauce, flavoured with pheasant fumet. Glaze with cold melted jelly ; trim the pieces and leave to set ; dish up, and serve with a Tartare sauce and some lettuce salad
Cook this with the app: pantry check, scaling, and the assistant.