Pheasant Croquettes a la Macedoine
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 336. The excerpt below is the record exactly as published.
Pheasant Croquettes a la Macedoine Croquettes de Faisan a la Macedoine Take pheasant that has been boiled or roasted and put through machine once. Make a very thick cream sauce from butter, flour, and milk; measure the pheasant by the cup. To each cup take three tablespoons hot cream sauce
Cook this with the app: pantry check, scaling, and the assistant.