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Pheasant Pie

Name: Pheasant Pie
Yield: 9 servings
Ingredients: 2 young pheasants; % lb. of butter; 1% qts. broth from bones; % wineglassful of Madeira; 1 small can of truffles; % pt. of champignons; 3 eggs; 2% soaked rolls; 1 pinch of pepper; 1 tbsp. of butter; 1 tsp. of chopped onion

From The art of German cooking and baking, 1922

Serves 9

Serve in the dish or casserole.

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 50. The excerpt below is the record exactly as published.

PHEASANT PIE. Quantity for 8 — 10 Persons. 2 young pheasants % wineglassful of Madeira % lb. of butter Juice of % lemon Salt % pt. of champignons 1% qts. broth from bones 1 small can of truffles Pie Cbntents. Liver, heart, gizzard, chopped Salt fine 1 pinch of pepper 2% soaked rolls 1 tbsp. of butter 3 eggs 1 tsp. of chopped onion

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