SALMIS OF PHEASANT, A LA BRESILIENNE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (19)

For the pheasant

Roast the pheasant ↝ Pheasant, raw, meat only [Poultry Products]

For the farce

four pheasants' livers ↝ Pheasant, raw, meat only [Poultry Products]
three failings fowls' livers may be substituted ↝ Goose, liver, raw [Poultry Products]
eight heart-shaped croûtons of fried bread ↝ Bread, vegetable [Yeast breads]

For the sauce base

two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
some chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
twelve peppercorns
a tea-spoonful of the powder of sweet red pimento ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
four ounces of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a good table-spoonful of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
ripe tomatas ↝ Tomatoes, raw [Tomatoes]
half a tumblerful of Madeira
half a pint of consommé
a small ladleful of Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

For finishing the sauce and ragout

some button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
small truffles

Instructions (5)

Roast the pheasant, and afterwards cut it up into small joints as in the foregoing case.
Make a little farce with four pheasants' livers (or three failings fowls' livers may be substituted), and use this to fill eight heart-shaped croûtons of fried bread.
Chop the trimmings, and put them into a stewpan with two cloves of garlic, some chopped mushrooms, a blade of mace, bay-leaf, sprig of thyme, twelve peppercorns, and a tea-spoonful of the powder of sweet red pimento, four ounces of lean ham, and a good table-spoonful of salad oil; fry these over a moderate stove-fire for five minutes, then add ripe tomatas, and after these ingredients have been stirred over the fire until the tomatas are melted, pour in half a tumblerful of Madeira; boil this down to half its quantity, add half a pint of consommé, allow the fumet to boil gently for twenty minutes, and pass it through a tammy with pressure into a stewpan containing a small ladleful of Espagnole sauce; work this in the usual manner and pass it through the tammy into a basin;
add one-third to the pieces of pheasant, and pour the remainder into a bain-marie containing some button-mushrooms and small truffles.
Dish up the pheasant as usual, place the croûtons (warmed in the oven and glazed), round the salmis, garnish with the ragout and sauce, and serve.

Original Text

SALMIS OF PHEASANT, A LA BRESILIENNE.
Roast the pheasant, and afterwards cut it up into small joints as in the foregoing case. Make a little farce with four pheasants' livers (or three failings fowls' livers may be substituted), and use this to fill eight heart-shaped croûtons of fried bread. Chop the trimmings, and put them into a stewpan with two cloves of garlic, some chopped mushrooms, a blade of mace, bay-leaf, sprig of thyme, twelve peppercorns, and a tea-spoonful of the powder of sweet red pimento, four ounces of lean ham, and a good table-spoonful of salad oil; fry these over a moderate stove-fire for five minutes, then add ripe tomatas, and after these ingredients have been stirred over the fire until the tomatas are melted, pour in half a tumblerful of Madeira; boil this down to half its quantity, add half a pint of consommé, allow the fumet to boil gently for twenty minutes, and pass it through a tammy with pressure into a stewpan containing a small ladleful of Espagnole sauce; work this in the usual manner and pass it through the tammy into a basin; add one-third to the pieces of pheasant, and pour the remainder into a bain-marie containing some button-mushrooms and small truffles. Dish up the pheasant as usual, place the croûtons (warmed in the oven and glazed), round the salmis, garnish with the ragout and sauce, and serve.

Notes

—