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Pheasant a la Soubise
From Cookery and housekeeping, 1882
Serves 1
Partridges may be dressed in the same way. Celery or chestnut sauce can substitute for soubise sauce.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
139Calories
10 gProtein
6 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein9.6 g
Carbohydrates6.2 g
Fiber2.3 g
Sugars1.9 g
Total Fat8.6 g
Saturated Fat2.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol28 mg
Sodium271 mg
Potassium348 mg
Calcium48 mg
Iron2.3 mg
Magnesium29 mg
Phosphorus114 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C37 mg
Vitamin A179 mcg
Vitamin E0.7 mg
Vitamin K417 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate47 mcg
Choline19 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 96. The excerpt below is the record exactly as published.
Pheasant a la Soubise. The pheasants thus dressed need not be young ; but they must not be much knocked about by shot. Truss as a boiled chicken, and then braise in good stock, with a layer of bacon, vegetables, and fine herbs. When tender, carefully remove from the braising pan ; let them drain ; place before the fire, that the surface may dry. Then dish up, with soubise sauce
Cook this with the app: pantry check, scaling, and the assistant.