Salmis of Pheasant, a la Bourguignonne

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the Fumet
For the Ragout
For Assembly and Garnish
Instructions (4)
  1. Roast the pheasant, let it become cold, and then cut it up as follows:—First, remove the legs, then cut off the fillets with the pinions adhering thereto, separate the breast from the back, trim them both, cut them crosswise into halves, and place all the pieces in a stewpan.
  2. Chop up the trimmings, and put them into a stewpan with three shalots sliced up, a small bay-leaf and sprig of thyme, a few pepper-corns, a blade of mace, and a pat of butter; fry these over a stove-fire until they are slightly browned, moisten them with half a pint of Claret or Burgundy, and set the whole to boil upon the stove until reduced to half the quantity; then add half a pint of white consommé, and after the fumet has simmered by the side of the stove for a quarter of an hour, pass it through a sieve into a stewpan containing sufficient Espagnole sauce for the entrée; and work it in the usual manner (by clarifying and reducing it), then pass it through a tammy into a basin.
  3. Pour one-third of the sauce over the pheasant, and put the remainder into a bain-marie containing some button-mushrooms, small truffles, glazed button-onions, and about twenty very small quenelles.
  4. When about to send to table, warm the members of pheasants without allowing them to boil; dish them up, first placing the pieces of breast, then the legs and the fillets, surmounting the whole with the breast; garnish the salmis with the ragout disposed in groups round the base, place some heart-shaped croûtons between these, pour the remainder of the sauce over the entrée, and serve.
Original Text
SALMIS OF PHEASANT, A LA BOURGUIGNONNE. Roast the pheasant, let it become cold, and then cut it up as follows:—First, remove the legs, then cut off the fillets with the pinions adhering thereto, separate the breast from the back, trim them both, cut them crosswise into halves, and place all the pieces in a stewpan. Next, chop up the trimmings, and put them into a stewpan with three shalots sliced up, a small bay-leaf and sprig of thyme, a few pepper-corns, a blade of mace, and a pat of butter; fry these over a stove-fire until they are slightly browned, moisten them with half a pint of Claret or Burgundy, and set the whole to boil upon the stove until reduced to half the quantity; then add half a pint of white consommé, and after the fumet has simmered by the side of the stove for a quarter of an hour, pass it through a sieve into a stewpan containing sufficient Espagnole sauce for the entrée; and work it in the usual manner (by clarifying and reducing it), then pass it through a tammy into a basin. Pour one-third of the sauce over the pheasant, and put the remainder into a bain-marie containing some button-mushrooms, small truffles, glazed button-onions, and about twenty very small quenelles. When about to send to table, warm the members of pheasants without allowing them to boil; dish them up, first placing the pieces of breast, then the legs and the fillets, surmounting the whole with the breast; garnish the salmis with the ragout disposed in groups round the base, place some heart-shaped croûtons between these, pour the remainder of the sauce over the entrée, and serve.
Notes
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