Salmis of Pheasant

Ingredients

• the pheasant
• half a bottle of red wine
• three chopped shallots
• one quarter of a pint of good Espagnol sauce
• a small quantity of butter
• a finely sliced truffle
• six grooved mushroom heads

Method

1. 1

   Toast the pheasant, cut into eight pieces, and keep warm.

2. 2

   Pound the carcass and trimmings, add red wine, shallots, and mignonette peppers.

3. 3

   Add Espagnol sauce, cook for ten minutes, strain, reduce, and add butter.

4. 4

   Pour over pheasant pieces, add truffle and mushrooms.

5. 5

   Serve hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 34. The excerpt below is the record exactly as published.

SALMIS OF PHEASANT TT> OAST the pheasant, keeping it moderately Av underdone. Quickly cut into eight pieces two legs, two wings (separated from the pinions), and the breast cut into four lengthwise. Skin the pieces and trim them neatly and keep them at a temperate heat in a covered vegetable pan, with a small quantity of burnt brandy and a little clear, melted meat glaze. Pound the carcase and the trimmings and add to them half a bottle of red wine (almost entirely reduced), three chopped shallots and a few mignon- ette peppers. Add one quarter of a pint of good Espagnol sauce ; cook for ten minutes and then strain through a strainer. Reduce this sauce to about one-third and remove all scum ; strain it once more through a close strainer ; add a small quantity of butter and pour the sauce over the pieces of pheasant, to which add a finely sliced truffle and six grooved mushroom heads

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