Croustades de Faisan a la Royale

Ingredients

• the remains of a cold roast pheasant
• a little well-flavored brown sauce
• half a dozen freshly fried croustades
• stoned olives which have been heated in a little sherry

Method

1. 1

   Free pheasant from skin and bone, cut into small squares, and add to hot brown sauce.

2. 2

   Fill croustades with mixture and garnish with heated olives.

3. 3

   Serve at once.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 133. The excerpt below is the record exactly as published.

Croustades de Faisan a la Royale. Take the remains of a cold roast pheasant; free it from skin and bone, and cut it into neat, small squares. Have ready STANDARD COOKERY. 191 a little well-flavored brown sauce — sauce Madere is excellent for this purpose — add the pieces of pheasant to it, and make very hot in a well-greased bag. Have ready also half a dozen freshly fried croustades, and note that they should be very hot, too. Fill each with the above mixture, garnish with stoned olives which have been heated in a little sherry

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