Faisan a la Georgienne

Ingredients

• a pheasant
• thirty fresh, halved, and well-peeled walnuts
• two lbs. of grapes
• four oranges
• a wineglassful of Malmsey wine
• a glassful of strong, green tea
• one and one-half oz. of butter
• the necessary seasoning

Method

1. 1

   Truss the pheasant as for an entrée, and put it into a saucepan with thirty fresh, halved, and well-peeled walnuts; the juice of two lbs. of grapes and of four oranges, pressed on a sieve; a wineglassful of Malmsey wine; a glassful of strong, green tea; one and one-half oz. of butter, and the necessary seasoning.

2. 2

   Poach the pheasant in this preparation for about thirty minutes, and colour it when it is almost cooked.

3. 3

   When about to serve, dish it and surround it with fresh walnuts.

4. 4

   Strain the cooking-liquor through a napkin; add thereto one-third pint of game Espagnole, and reduce to half.

5. 5

   Slightly coat the pheasant and its garnish with the sauce, and serve what remains of the latter separately.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 336. The excerpt below is the record exactly as published.

a pheasant, it is considerably improved by being braised with foie-gras fat. Poéle a very tender pheasant, and only just cook it. Lay the well-drained sauerkraut on a long dish; set the pheasant upon it, and surround it with a border consisting of rectangles of bacon, cooked in the sauerkraut. Serve separately the poéling-liquor combined with a little game fumet, strained, and kept somewhat greasy. 1836—FAISAN A LA CREME Cook the pheasant in butter, in a saucepan, with a medium- sized, quartered onion. When the cooking is three-parts done, sprinkle the bird with one-quarter pint of cream (sour if pos- sible), or with ordinary cream, acidulated by means of a few drops of lemon juice. 4 Finish the cooking, basting the piece the while with cream and serve in the saucepan. 1837—FAISAN DEMIDOFF Proceed exactly as directed under ‘‘ Poulet 4 la Demidoff ” (No. 1464). GAME 583 1838—FAISAN A LA GEORGIENNE Truss the pheasant as for an entrée, and put it into a sauce- pan with thirty fresh, halved, and well-peeled walnuts; the juice of two lbs. of grapes and of four oranges, pressed on a sieve; a wineglassful of Malmsey wine; a glassful of strong, green tea; one and one-half oz. of butter, and the necessary seasoning

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