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Cutlet of Stuffed Pheasant a la Comte
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 334. The excerpt below is the record exactly as published.
Cutlet of Stuffed Pheasant a la Comte Cotelette de Faisan farci, a la Comte When pheasants have been used for Roast Pheasant au Tourteau a la Barnegat, the legs, second joints, wings, and body, will be left. These can be made into a most beautiful dish as an entree the following day with little expense. Put the dark meat in a pan with water sufficient to cover it, one cup sherry, onions, carrots, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.