Salmis of Pheasant

Ingredients

• Roast Pheasant
• small mushrooms
• Truffle
• Chablis
• one ounce of butter
• half a pint of stock

Method

1. 1

   Roast a pheasant as above.

2. 2

   Cut it up at the joints and remove all the skin.

3. 3

   Arrange the pieces on a dish, and keep them hot.

4. 4

   Chop the trimmings from the pheasant with mushrooms and a truffle.

5. 5

   Put into a stewpan butter, stir in the trimmings and mushrooms.

6. 6

   When the butter is pale golden, add white wine and stock.

7. 7

   Simmer for fifteen minutes, skim, and pour the hot sauce over the pheasant and serve.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 118. The excerpt below is the record exactly as published.

SALMIS OF PHEASANT. Ingredients. Roast Pheasant. Mushrooms or Truffle. Stock. Chablis. Butter. 1. Roast a pheasant as above. 2. Cut it up at the joints. 3. Remove all the skin. 4. Arrange the pieces on a dish, and keep them hot. 5. You will have some trimmings from the pheasant. Chop these up with four small mushrooms, and, if convenient, a truffle. 6. Put into a stewpan one ounce of butter. 7. Stir in the trimmings and the mushrooms. 8. When the butter is of a pale golden colour add a glass of white wine and half a pint of stock

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