Pheasant a la St. Cloud

Name: Pheasant a la St. Cloud
Yield: 6 servings
Ingredients: a fine cock pheasant; the flesh of one or two woodcock or snipe; the inside fat; half a pound of truffles; the yolks of three eggs; pepper and salt

From Cookery and housekeeping, 1882

Serves 6

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

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 St. Cloud. Bone a fine cock pheasant, and fill with the fol- lowing mixture : — Take the flesh of one or two woodcock or snipe (or, in default of these, of partridge, or even rabbit) ; use the livers of all the birds, and the inside fat ; chop very small ; add \ lb. of truffles cut into small dice, some fine herbs, pepper and salt, and the yolks of three eggs

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