Puree of Pheasant (Puree de Faisan) a la Prince Carl

Ingredients

• a tablespoon butter
• one tablespoon flour
• half cup of the juice the pheasant cooked in
• one cup milk
• half cup of good cream

Method

1. 1

   Put the meat in a pan with sufficient water to cover it; add onions, carrots, a little wine, pepper and salt, and let simmer slowly for one hour.

2. 2

   When cold, take the legs and second joints, trim and make into cutlets.

3. 3

   Chop the remaining meat and put it in a saucepan with butter and flour, add the pheasant juice and milk, beat until creamy, flavor with sherry, pepper, and salt, then add the chopped pheasant and cream.

4. 4

   Heat the cutlets in their liquid and glaze them, then serve on slices of hot tomatoes with the puree in the center.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 334. The excerpt below is the record exactly as published.

Puree of Pheasant (Puree de Faisan ) a la Prince Carl When the breast of a pheasant has been used, the legs, second joints, and rest of the bird can be used for this dish. Put the meat in a pan with sufficient water to cover it ; add onions, carrots, a little wine, pepper and salt, and let simmer slowly for one hour, then leave in the juice until cold. When cold, take the legs and second joints, trim and make in nice cutlets. Pick the meat from the rest of the bones and trimmings and chop. Put a tablespoon butter in a saucepan, add one tablespoon flour, half cup of the juice the pheasant cooked in, one cup milk. Beat the sauce until creamy; flavor with sherry, pepper and salt, then add the chopped phea¬ sant and last add half cup of good cream

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