Potage à la Farce de Faisan

Ingredients

• a roasted pheasant
• 2 ounces fine-cut ham
• 2 pounds of shank of beef
• a small shank of veal
• 1 pint of water
• a bouquet
• 1 carrot
• 1 onion
• 1 leek
• 1 white turnip
• 1/2 tablespoonful salt

Method

1. 1

   Remove meat from pheasant, chop and pound to a purée.

2. 2

   Spread butter in a large saucepan, add ham, beef, veal, and water; boil until water evaporates.

3. 3

   Add cold water, pheasant carcass, and trimmings; boil, adding bouquet, carrot, onion, leek, turnip, and salt; cook until meat separates from bones.

4. 4

   Strain soup through a napkin, return to fire.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 32. The excerpt below is the record exactly as published.

« tablespoonful salt in and over it ; put 2 thin slices of larding pork over the breast ; roll the chicken in buttered paper ; place it with few thin slices of 46 SOUPS, Bra. larding pork in a roasting pan, adding 1 cup of boiling water ; roast and baste till done, which will take about 1 hour. At the same time place a saucepan with a shank of yeal (about 3 pounds) over the fire ; add the giblets, neck, and the well-cleaned feet of the chicken, cover with cold water ; as soon as it boils add 1 large white onion, 1 leek, a bouquet, and Y^ tablespoonf ul salt ; cover and boil slowly. As soon as the chicken is done take it out of the oven ; free it from the paper ; remove the meat from the breast ; chop the remaining chicken into pieces ; add it to the soup and boil 1 hour. Chop and pound the breast as fine as possible, adding gradually Vt cup cream ; place it on ice ; 20 minutes before serving strain the poup through a nap- kin, return the bouillon to the kettle and place it over the fire. Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul flour, stir for few minutes until the butter has absorbed all the flour ; add gradually 1 pint of the soup, stir until smooth ; then pour it into the soup and boil 10 minutes ; taste it ; if necessai7 add more salt ; add the chicken pur^e (which was placed on ice) and Vs cup cream ; let it come to a boil, then serve. Potage & la Far£e de Faisan. — Bemove all meat from a roasted pheasant, chop and pound it to a pur6e ; at the same time spread the bottom of a large saucepan with butter, add 2 ounces fine-cut ham ; on to this put 2 pounds of shank of beef chopped into pieces, and a small shank of veal chopped the same way ; add 1 pint of water and boil till all the water has boiled away and a little brown gravy remains on the bottom of saucepan, then add sufficient cold water to cover all ; put to it the chopped carcass of the pheasant, also, if handy, some poultry trimmings, and boil again ; as soon as boiling add a bouquet, 1 carrot, 1 onion, 1 leek, 1 white turnip

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