Pheasant Puree
From Cox's manual of gelatine cookery, 1935
Other game or poultry can be used similarly, and cream may replace butter.
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 33. The excerpt below is the record exactly as published.
PHEASANT PUREE Mince the meat and pound it with the yolk of egg and butter, and a little seasoning of salt, pepper, and a drop or two of essence of cloves; sieve this. Add the Gelatine to the stock, also the milk
Cook this with the app: pantry check, scaling, and the assistant.