Puree of Pheasant, St. Hubert

Ingredients

• the breast of a roasted pheasant
• two quarts of bouillon
• a bouquet garni
• three ounces of butter
• three spoonsful of flour
• a glass of fine dry sherry wine

Method

1. 1

   Boil pheasant in bouillon with bouquet garni for one hour.

2. 2

   Make a roux with butter and flour, strain broth into it, boil, add chopped pheasant, and season with salt, pepper, and sherry.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 29. The excerpt below is the record exactly as published.

Puree of pheasant, St. Hubert Planked smelts Bacon and cabbage Boiled potatoes Roast ribs of beef, au jus Chiffonnade salad Tutti frutti ice cream Assorted cakes Coffee Consomme vermicelli. Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consomme. Serve grated cheese separate. Calf's head, poulette. Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish. Puree of pheasant, St. Hubert. Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of butter ; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine

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