Pheasant Pie
From À la mode cookery, 1902
Use a decorative pie-dish for presentation.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 40. The excerpt below is the record exactly as published.
Pheasant Pie Have ready a china pie-dish, a pretty majolica one looks best. Bone a couple of pheasants, season their interiors with a little pepper, salt, and very little chopped onion. Make some forcemeat with ham, tongue, pat6-de-foie-gras, and truffles ; place a thick layer of it at the bottom of the dish ; fill the interiors of the birds with an oyster forcemeat. Roll the birds over together, cut them in slices and place on the forcemeat, and then lay on some more of foundation forcemeat and add some liquid savoury aspic jelly
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