Quenelles of Pheasant a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 336. The excerpt below is the record exactly as published.
some broth that the pheasant has cooked in; when done, put on a broiler and glaze with a hot brown glaze. Serve on a foundation of hominy with truffle or hollandaise sauce in the centre
Cook this with the app: pantry check, scaling, and the assistant.