Poached Pheasant with Celery Sauce

Ingredients

• a nice fat pheasant
• one carrot
• two onions
• two cloves
• a bouquet of parsley
• four sticks of white tender celery
• a piece of butter the size of an egg
• a gill of cream

Method

1. 1

   Truss the pheasant and poach in stock with carrot, onions, cloves, parsley, salt, and pepper until tender.

2. 2

   For the sauce, simmer celery with butter, onion, parsley, bay leaf, and thyme, then strain and puree.

3. 3

   Combine with butter and flour, add strained liquor, and finish with cream.

4. 4

   Pour over the pheasant pieces.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 33. The excerpt below is the record exactly as published.

POACHED PHEASANT WITH CELERY SAUCE OELECT a nice fat pheasant, truss it for boiling ^ and place it in a stewpan covered with a light stock ; add one carrot, two onions, two cloves, and a bouquet of parsley, salt and whole pepper. Let this simmer gently until tender. Cut into neat pieces, lay them on a dish, and cover with the following sauce : — H 93 THE DUDLEY RECIPES CELERY SAUCE /^iLEAN four sticks of white tender celery only using the hearts ; put them in a stewpan with a piece of butter the size of an egg, one onion, one faggot of parsley, bay leaf and thyme and one clove. Simmer for ten minutes, then wet with a good light stock. Let all cook until tender. Strain off the liquor, bruise the celery in the mortar. Place the puree in the stewpan with one ounce of fresh butter, and one of flour ; work together and add the liquor which was strained off. Boil for a few minutes, and add a gill of cream

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