Pheasant a la Dauphine

Ingredients

• the legs and second joints
• Put in water
• onions
• carrots
• pepper
• salt
• one tablespoon butter
• two tablespoons flour
• one cup boiling milk
• half cup mushroom juice
• one cup chopped mushrooms

Method

1. 1

   Cook the pheasant legs in water with onions, carrots, pepper, and salt until well done.

2. 2

   Leave in the juice until cold.

3. 3

   Form into cutlets, trim, and remove skin and bone.

4. 4

   Make a sauce from butter, flour, boiling milk, and mushroom juice.

5. 5

   Beat until creamy and thick.

6. 6

   Flavor with sherry, pepper, and salt, and add chopped mushrooms.

7. 7

   Cover the cutlets with this sauce, cool, dip in egg and bread crumbs, and fry in hot fat.

8. 8

   Serve with potatoes and green vegetables.

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

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