Salmi of Pheasants
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 144. The excerpt below is the record exactly as published.
SALMI OF PHEASANTS. Roast two hen-pheasants, and when cold remove the legs and cut off the drum-sticks ; then cut the fillets with the pinion-bones attached to them, separate the breast from the back, trim them both and cut them crosswise into halves and put these pieces in a stewpan. Pound in a mortar the drum-sticks and trimmings, and mix this purto with some Salmis sauce (No. 199), previously prepared; stir the contents well together, pour it over the pieces of pheasant, and warm it gradually without boiling. When ready squeeze in the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.