Stewed Pheasant
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 129. The excerpt below is the record exactly as published.
Stewed pheasant. Levrauts bardés rôtis sauce poiv. Roast larded hare, poivrade sauce. rade. Cardons au fromage. Cardoons with cheese. Crêpes au maizena. Maizena pancakes. Purée of onions à la Soubise. Chop up about twenty onions, warm in butter, but do not let them brown, stir in two or three tablespoonsful of purée of white haricot beans, and à pinch of grated nutmeg, and pass through a tammy ; if the purée is too thick for soup, add a little stock, and serve with fried dice of bread. Stewed pheasant. Truss the pheasant for boiling, lard it with fine strips of bacon, sprinkle with salt, pepper, and mixed spice; be careful to lard even the legs, cover with slices of bacon, and place in a stew-pan lined with bacon ; moisten with equal quantities of white wine, and stock
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