Pheasant a la Chaud-froid

Ingredients

• a pheasant well
• sufficient water to cover it
• sherry
• onions
• carrots
• pepper
• salt
• two tablespoons pate de foie gras
• three tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• four tablespoons cream

Method

1. 1

   Singe, pick, clean, and wash the pheasant.

2. 2

   Tie up and simmer in water with sherry, onions, carrots, pepper, and salt until tender.

3. 3

   Leave in juice until cold.

4. 4

   Carve the breast into thin slices.

5. 5

   Pass the rest of the meat through a machine, measure, and mix with pate, gelatine, sherry, pepper, and salt.

6. 6

   Stir until cold, then add cream.

7. 7

   Mount on pheasant slices, chill, and serve with a chaud-froid sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 336. The excerpt below is the record exactly as published.

carrots, [peas, onions, string beans, turnips, etc., of different colors all around on top; put a paper frill on each leg of the pheasant. Put the casserole on a paper doily or napkin on a platter, with a bunch of parsley at AMERICAN COOK BOOK 227 the head of the pheasant; raise the cover against the casserole at the other end. Serve as an entree or joint for luncheon, dinner, or supper. Quenelles of Pheasant ( Quenelles de Faisan ) a la Hollandaise [See recipe: Pheasant Mousse.] Drop one tablespoonful at a time of the mousse of pheasant into some broth that the pheasant has cooked in; when done, put on a broiler and glaze with a hot brown glaze. Serve on a foundation of hominy with truffle or hollandaise sauce in the centre. Broiled Pheasant with Butter ( Faisan grille au Beurre) Singe, pick, and clean the pheasant well; remove the neck and split the breast bone; with a rolling pin pound the pheasant down so that it lies flat on the broiler. First put in a pan with some butter, pepper, and salt, and cook in oven for about ten minutes — well covered. When ready to serve, put on a broiler and broil until evenly brown on both sides. Put on a hot platter; joint, and leave in its own shape. Pour some melted butter over the pheasant and some chopped parsley. Serve with any kind of potatoes. Pheasant ( Faisan ) a la Dauphine For this dish the legs and second joints may be used. Put in water with onions, carrots, pepper, and salt; cook until well done; leave in the juice until cold; form in nice cutlets, trim and remove the skin and bone, leaving the leg bone in. Make a sauce from one tablespoon butter, two tablespoons flour, add one cup boiling milk, and half cup mushroom juice. Beat this until it gets creamy and very thick; flavor with sherry, pepper, and salt; add one cup chopped mushrooms to the sauce; let it come to a heat. This sauce must be so thick that a spoon will almost stand in it. Cover the cutlets with this sauce, put on an oiled table until cold; wfflen cold, dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily, let one cutlet rest on top of another; garnish with a paper frill on each and some parsley. (Potatoes and green vegetables can also be served with this dish.) Serve with an English bread sauce and currant jelly for luncheon or supper. Pheasant with Mushrooms, a la Parisienne Faisan aux Champignons, a la Parisienne Singe, pick, and wash the pheasant well; cook in water with onions, carrots, pepper, and salt; when done, leave in the juice 228 THE SWEDISH, FRENCH, until cold; then cut in dices. Put one pound of mushrooms on stove in one cup water, half cup sherry, pepper, and salt; stew for about fifteen minutes. Heat the pheasant between two plates. Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour; stir on stove; add juice from the mushrooms and half cup hot milk; flavor with sherry, pepper, and salt; add the cut-up pheasant and cut-up mushrooms; when ready to serve, add half cup cream. Have ready silver cups that have a handle, tie on the handle a ribbon to match the table. Have very hot, and when ready to serve, fill with the pheasant and mushrooms; put the silver cups on a paper doily on a platter, and garnish with a bunch of parsley in the centre. Serve as an entree for luncheon or dinner. [If silver cups are not at hand, use fancy ramequin cups in place of them.] COLD DISHES OF PHEASANT Pheasant ( Faisan ) a la Chaud-froid Singe, pick, clean, and wash a pheasant well; tie up and put in a pan with sufficient water to cover it; add sherry, onions, carrots, pepper, and salt; let simmer slowly from forty-five minutes to one hour — until the meat is tender; leave in the juice until cold. When cold, remove the breast and carve in thin slices (cut them in oval shapes), and put on a platter — allow one individual slice for each person. Pass the rest of the meat through machine about twice; measure it by the cup. To each cup take two table¬ spoons pate de foie gras; press that through a very fine sieve so that it is free from lumps; add three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper and salt to taste, and stir on ice until cold. When cold, add four tablespoons cream

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