Pheasant Patties

Ingredients

• % lb. roasted pheasant meat
• 3 tbsps. of butter
• 3 tbsps. of flour
• % cup of chopped champignons
• 2 eggs
• 1 pinch of pepper
• Vz wlneglassful of white wine
• Pheasant broth from bones

Method

1. 1

   Remove skin from meat, chop meat, truffles, and champignons.

2. 2

   Boil bones with water and onion for broth.

3. 3

   Make gravy with butter and flour, add broth, season, and mix in meat and eggs.

4. 4

   Fill molds and bake until brown.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 49. The excerpt below is the record exactly as published.

PHEASANT PATTIES. In Shells or Other Small Molds. Quantity for 6 — 8 Persons. % lb. roasted pheasant meat 3 chopped truffles 3 tbsps. of butter % cup of chopped champignons 3 tbsps. of flour Salt Pheasant broth from bones 1 pinch of pepper Vz wlneglassful of white wine Some butter for the molds 2 eggs

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