Filets de Faisan aux Epinards

Ingredients

• A young pheasant
• ½ lb. raw or cooked rabbit meat
• ½ lb. beef tongue cut into strips
• 4 preserved mushrooms
• ½ lb. sliced ham
• 1 large truffle, sliced
• 1 oz. butter
• 2 yolks of eggs
• 2 cooked chicken-livers
• a little cream or white sauce
• a mirepoix consisting of bacon, onion, carrot, bouquet garni, etc.
• 1½ gill white wine
• 1 pint stock
• 1 gill tomato sauce (No. 271)
• seasoning
• potato puree
• panurette
• spinach puree

Method

1. 1

   Bone the pheasant, prepare a farce by pounding rabbit meat, chicken-livers, and ham.

2. 2

   Add yolks, white sauce, and season.

3. 3

   Spread farce on the pheasant, roll up, and sew.

4. 4

   Fry the carcass, add mirepoix, and braise the stuffed pheasant.

5. 5

   Glaze and serve with potato and spinach puree.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 302. The excerpt below is the record exactly as published.

Filets de Faisan aux Epinards.—A young pheasant, ± lb. raw or cooked rabbit meat, % lb. beef tongue cut into strips, 4 preserved mushrooms, £ lb. sliced ham, 1 large truffle, sliced, 1 oz. butter, 2 yolks of eggs, 2 cooked chicken-livers, a little cream or ivhite sauce, a mirepoix consisting of bacon, onion, carrot, bouguet garni, Ac., 1^ gill ivhite wine, 1 pint stock, 1 gill tomato sauce (No. 271), seasoning, potato puree, panurette, spinach puree

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