Faisan braise aux Choux

Ingredients

• 1 pheasant
• 3 to 4 slices fat bacon
• ½ lb. raw ham
• a small cabbage or a savoy
• a bouquet garni
• 2 oz. butter
• 2 pairs Frankfort sausages
• about ½ pint stock
• salt and pepper

Method

1. 1

   Truss the pheasant as for boiling, line a braising-pan or ordinary stewpan with the bacon; over this place a few bits of butter, allow it to get quite hot, then put in the pheasant and let it fry over the fire until it is well coloured.

2. 2

   Meanwhile trim, wash, and blanch the cabbage or savoy in slightly salted water, drain well, and divide into several small portions.

3. 3

   Take up the pheasant, cut it into neat joints, pour off some of the fat in the stewpan, arrange the bird and cabbage in layers in the pan, add the bouquet of herbs; season each layer with pepper and salt.

4. 4

   Blanch the sausages, and place them, together with the ham, cut into slices, between the layers of pheasant and cabbage; now add the stock, cover the pan, and allow to braise gently for an hour or longer according to the size of the bird.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 300. The excerpt below is the record exactly as published.

Faisan braise aux Choux.— 1 pheasant, 3 to 4 slices fat bacon, \ lb. raw ham, a small cabbage or a savoy, a bouquet garni (No. 2), 2 oz. butter, 2 pairs Frankfort sausages, about h pint stock, salt and pepper

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