Epigrammes de Faisan aux Petits Pois

Ingredients

• two pheasants
• an ounce of butter
• 2 whites of eggs
• a soaked French roll
• cream
• seasoning
• some demi-glace sauce
• a pinch of castor sugar
• cooked green peas

Method

1. 1

   Remove the fillets from two pheasants, flatten them with a cutlet bat, trim them into neat heart shapes and season with pepper and salt.

2. 2

   Dissolve an ounce of butter in a saute-pan, put in the fillets and fry a little on both sides until firm; then press lightly until cold.

3. 3

   Trim each epigramme neatly, immerse in nearly cold Allemande sauce, then set them to cool.

4. 4

   Next egg and crumb them with fresh bread-crumbs or Panurette.

5. 5

   Braise the carcases of the birds, remove the meat, and prepare a farce with 2 whites of eggs, a soaked French roll, cream and seasoning.

6. 6

   With this same fill up a buttered border mould and cook, i.e., steam in the oven.

7. 7

   Fry the epigrammes in clarified butter or lard, insert short pieces of macaroni to imitate cutlet bones, in the small ends.

8. 8

   Dish up in a circle on the forcemeat border, and fill the centre with cooked green peas, previously tossed in butter and seasoned with salt, pepper and a pinch of castor sugar.

9. 9

   Pour some demi-glace sauce round the dish, and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 64. The excerpt below is the record exactly as published.

Epigrammes de Faisan aux Petits Pois. (Epigrammes ot Pheasant with Green Peas.) Remove the fillets from two pheasants, flatten them with a cutlet bat, trim them into neat heart shapes and season with pepper and salt. Dissolve an ounce of butter in a saute-pan, put in the fillets and fry a little on both sides until firm ; then press lightly until cold. Trim each epigramme neatly, immerse in nearly cold AUemande sauce, then set them to cool. Next egg and crumb them with fresh bread-crumbs or Panurette. Braise the carcases of the birds, remove the meat, and prepare a farce with 2 whites of eggs, a soaked French roll, cream and seasoning. With this same fill up a buttered border mould and cook, i.e., steam in the oven. Fry the epigrammes in clarified butter or lard, insert short pieces of macaroni to imitate cutlet bones, in the small ends. Dish up in a circle on the forcemeat border, and fill the centre with cooked green peas, previously tossed in butter and seasoned with salt, pepper and a pinch of castor sugar. Pour some demi-glace sauce

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