Pheasant with Mushrooms a la Parisienne

Ingredients

• the pheasant well
• one pound of mushrooms
• one cup water
• half cup sherry
• pepper
• salt
• one tablespoon butter
• one heaping tablespoon flour
• half cup hot milk
• half cup cream

Method

1. 1

   Cook the pheasant in water with onions, carrots, pepper, and salt.

2. 2

   When done, leave in the juice until cold, then cut into dices.

3. 3

   Stew mushrooms in water and sherry for about fifteen minutes.

4. 4

   Heat the pheasant, make a sauce with butter and flour, add mushroom juice and hot milk, flavor, and add pheasant and mushrooms.

5. 5

   When ready to serve, add cream.

6. 6

   Serve in hot silver cups garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 337. The excerpt below is the record exactly as published.

Pheasant with Mushrooms, a la Parisienne Faisan aux Champignons, a la Parisienne Singe, pick, and wash the pheasant well; cook in water with onions, carrots, pepper, and salt; when done, leave in the juice 228 THE SWEDISH, FRENCH, until cold; then cut in dices. Put one pound of mushrooms on stove in one cup water, half cup sherry, pepper, and salt; stew for about fifteen minutes. Heat the pheasant between two plates. Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour; stir on stove; add juice from the mushrooms and half cup hot milk; flavor with sherry, pepper, and salt; add the cut-up pheasant and cut-up mushrooms; when ready to serve, add half cup cream

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