Faison en Robe de Cham bre

Ingredients

• 1 pheasant ready for trussing
• 1 lb. lean pork
• ½ lb. calves' liver
• ½ lb. lean veal
• ¼ lb. larding bacon or ordinary fat bacon
• 1 oz. butter
• 2 shallots
• 1 large or 2 small truffles
• a few slices of cooked ox-tongue
• 3 yolks of eggs (raid)
• seasoning
• 1 lb. puff-paste

Method

1. 1

   Bone the pheasant, cut pork, veal, and bacon small, and pound until smooth.

2. 2

   Fry shallots in butter, add liver, and cook briefly.

3. 3

   Mix with pounded meat and yolks, season, and rub through a sieve.

4. 4

   Spread farce on the boned pheasant, add tongue and truffles, roll up, tie, and cook in stockpot for 45 minutes.

5. 5

   Cool, wrap in puff-paste, and bake for 30 minutes.

6. 6

   Serve hot or cold with gravy or aspic jelly.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 301. The excerpt below is the record exactly as published.

Faison en Robe de Cham bre. — 1 pheasant ready for trussing, 1 lb. lean pork, ^ lb. calves' liver, ^ lb. lean veal, \ lb. larding bacon or ordinary fat bacon, 1 oz. butter, 2 shallots, 1 large or 2 small truffles, a feiv slices of cooked ox-tongue, 3 yolks of eggs (raid). Seasoning, 1 lb. puff -past

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