Pheasant a la St. Charles

Ingredients

• Wrap a pheasant in a sheet of buttered paper
• stuff it with minced oysters, truffles, parsley, a soupçon of onion, a dessert-spoonful of lemon-juice, a little cayenne
• half a pint of good stock
• a claret-glass full of sauterne or chablis

Method

1. 1

   Roast the wrapped pheasant.

2. 2

   After cooking, place it in a stewing-pan with butter, bouquet garni, shallots, oyster liquor, and stock.

3. 3

   Simmer for 15 minutes, boil, and strain over the pheasant when dished.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 40. The excerpt below is the record exactly as published.

Pheasant a la St. Charles Wrap a pheasant in a sheet of buttered paper and roast it ; when it is cooked, stuff it with minced oysters, truffles, parsley, a soup^on of onion, a dessert-spoonful of lemon-juice, a little cayenne well mixed in butter. Then place the pheasant in a stewing-pan with butter and a bouquet garni, two shalots and the beards of the oysters, some of the oyster liquor, and half a pint of good stock, and a claret-glass full of sauterne or chablis

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