Petites Bouchées de Faisan a la Moderne

Ingredients

• I lb. mashed potatoes
• i gill cream
• 3 yolks of eggs
• i truffle
• half a cold pheasant
• 2 oz. butter
• 6 preserved mushrooms
• i gill veloute sauce
• i gill bechamel sauce
• Panurette crumbs
• salt
• pepper
• grated nutmeg

Method

1. 1

   Remove the meat from the pheasant, cut it into small dice, or mince coarsely, put it in a small stewpan together with the mushrooms and the truffle finely chopped and sufficient veloute sauce to moisten, add a small piece of butter, season, and stir over the fire until hot.

2. 2

   This forms the salpicon.

3. 3

   Rub 1 lb. of cooked potatoes through a fine sieve, mix them with an ounce of butter and a little cream.

4. 4

   Season with salt, pepper, and nutmeg, let the puree get thoroughly hot, and then add 2 yolks of eggs, and work it well for a few minutes.

5. 5

   Butter some small bouche moulds, besprinkle with Panurette, and line them with the potato puree.

6. 6

   Place about a dessert-spoonful of the salpicon in the centre of each mould, cover with potato puree, smooth over the top with the blade of a knife, then brush over with yolk of egg, and bake in a moderate oven until of a golden brown colour.

7. 7

   Heat up the béchamel sauce, add the remaining velouté sauce and egg yolk, stir well over the fire.

8. 8

   When hot, finish with a little cream, and add the remaining butter bit by bit and season carefully.

9. 9

   Turn out the little shapes on to an entree dish, pour the sauce round, not over them, and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.

Petites Bouch^es de Faisan a la Mod^rne. (Small Pheasant Bouch^es.) I lb. mashed potatoes, i gill cream, 3 yolks of eggs, i truffle, half a cold pheasant, 2 oz. butter, 6 preserved mushrooms, i gill veloute sauce, i gill bechamel sauce, Panurette crumbs, salt, pepper and grated nutmeg

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