Pheasants a la Napolitaine
From Practical household cookery, 1891
Serves 4
Attention is required to roast game properly.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 145. The excerpt below is the record exactly as published.
PHEASANTS A LA NAPOLITAINE. Select and draw two nice yoimg pheasants; lard the breasts in the usual way with small strips of fat bacon ; wrap them in well -buttered paper, and set them to roast before a moderate fire for twenty-five minutes, taking special care to baste them frequently with clarified butter ; after which, remove the paper from the birds and roast them ten minutes longer ; baste again two or three times, and see that the strips of bacon do not colour too much. Meanwhile prepare some macaroni Italienne
Cook this with the app: pantry check, scaling, and the assistant.