Cold Pheasant Pie

Ingredients

• the breasts from two pheasants
• three chopped shallots
• a bouquet garni
• a quart of stock
• one pound of veal
• one pound of not-too-fat pork
• season with salt, pepper and a little allspice
• one pound of flour
• one-quarter pound of butter
• three eggs
• one-half pony of water

Method

1. 1

   Cut the breasts from two pheasants and trim carefully.

2. 2

   Put all of the trimmings and the meat of the legs without the bones in an earthen jar; add three chopped shallots and a bouquet garni, cover with sherry wine, and allow to stand for two days.

3. 3

   Simmer the bones with an onion, carrot, and a little celery in two ounces of butter until slightly brown.

4. 4

   Cover with a quart of stock and cook slowly until reduced one-half.

5. 5

   Pass through a fine meat chopper one pound of veal and one pound of not-too-fat pork; season with salt, pepper, and a little allspice.

6. 6

   Line a special game pie or pate form with pate dough, add layers of forcemeat and pheasant, and bake for one and a half hours.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 153. The excerpt below is the record exactly as published.

Cold pheasant pie with meat jelly English breakfast tea Chiffonnade salad Lemon water ice Lady fingers Demi tasse DINNER Potage Dagobert Radishes Fillet of sole, a la Franchise Tournedos, Porte Maillot Roast chicken Lettuce salad Strawberry ice cream Assorted cakes Coffee Grapefruit, Cardinal. Peel four grapefruit and slice them. Drain off the juice, and put the slices in supreme glasses. Force two small baskets of fresh raspberries through a fine sieve, put in a bowl, add two spoonfuls of powdered sugar and one pony of kirschwasser, mix well, and pour over the grapefruit. Cold pheasant pie. Cut the breasts from two pheasants, and trim care- fully. Put all of the trimmings and the meat of the legs without the bones, in an earthern jar; add three chopped shallots, and a bouquet garni, cover with sherry wine, and allow to stand for two days. Simmer the bones, with an onion, carrot, and a little celery, in two ounces of butter, until slightly brown. Then cover with a quart of stock, and cook slowly until reduced one-half. Keep this to mix with the forcemeat. Pass through a fine meat chopper one pound of veal, and one pound of not-too-fat pork; and season with salt, pepper and a little allspice. Have a special game pie or pate form lined with pate dough. Put a layer of forcemeat in the bottom, then a few pieces of the breasts cut in long narrow strips, and a strip of larding pork cut the same size. Lay the strips lengthwise of the pie. Add a few peeled blanched or parboiled pistachio nuts, then another layer of forcemeat, and so continue until the form is full. Cover the top with thin layer of larding pork, and then cover all with dough. Moisten the edges where the dough comes together, and close carefully, so there will be no leak. Cut a round hole in the center and insert a little chimney made of a small piece of stiff paper; otherwise the dough will close while cooking. Put in the oven and cook for one and one-half hours. Then allow to become cold, remove the paper chim- ney, fill the hole with meat jelly, and put in ice box until set. Cut in thin slices. Pate dough. One pound of flour, one-quarter pound of butter, three eggs, one-half pony of water

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