Sauce for Chartreuse de Faisan

Ingredients

• The bones of the Pheasant
• One ounce of Butter
• One ounce of Flour
• One pint of Stock
• One Tomato
• One gill of Sherry
• few drops of Lemon-juice
• A Bayleaf, Thyme, Shalot
• A few Mushrooms

Method

1. 1

   Fry the bones in butter with herbs, add flour and brown.

2. 2

   Then add stock, tomato, and mushrooms; cook until reduced to half a pint.

3. 3

   Add sherry and lemon-juice, strain, and pour over the Chartreuse.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 24. The excerpt below is the record exactly as published.

one gill of sherry. Let them cook steadily for half an hour, then take them out of the stewpan and press them lightly between two dishes. Strain the stock the birds were cooked in, remove the fat, and reduce it to a glaze, take the muslin off the birds and baste each one several times with this glaze to coat them well. When cold, dish up the birds on chopped aspic jelly with small dressed salad in the centre. Chartreuse de Faisan. Ingredients. A cooked Pheasant. Two ounces of Flour. One ounce of Butter. One gill of stock. Three tablespoonfuls of Brown Sauce. Two Eggs and the Yolk of an Egg, A teaspoonful of chopped Mushrooms. Pepper and Salt. Take the breast of the pheasant and cut it into neat pieces, add to this a teaspoonful of chopped mushrooms, a little salt and pepper, the yolk of one egg, and three tablespoonfuls of brown sauce. Then make a panada of two ounces of flour, one ounce of butter and one gill of stock ; cook this well and turn it out to cool. Take the rest of the meat of the pheasant, about three-quarters of 74 HiaH-CLASS COOKERY. a pound, pound it in the mortar with the panada, two eggs, pepper and salt, and pass it through a sieve. Grease a mould well and fill it with this mixture, leave a well in the centre, and fill it in with the minced breast of the pheasant, cover over with more of the mixture, smooth it over with a palette knife dipped in hot water, cover with a buttered paper, and steam steadily for one hour Sauce fok the above. Ingredients, The bones of the Pheasant. One ounce of Butter. One ounce of Flour. One pint of Stock. One Tomato. One giU of Sherry. few drops of Lemon-juice. A Bayleaf, Thyme, Shalot. A few Mushrooms

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