1230. Potted Pheasants, A La Royale

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Take a pheasant as for boiling, and braize it with 1 lb. of ham, in some well-seasoned wine mirepoix (No. 236).
  2. When done, drain them upon a dish, strain their liquor into a stewpan, and when divested of all the grease, boil it down to glaze.
  3. Meanwhile, chop and pound all the meat from the pheasant with the ham, and add to these 6 oz. of clarified fresh butter, a ragout-spoonful of good sauce, and the glaze.
  4. Season with Cayenne pepper, a little nutmeg and salt, pound the whole thoroughly, and rub this preparation through a fine wire-sieve into a dish.
  5. Next, fill some small round or oval earthenware potting-pans with this preparation, smooth the surface over with a spoon dipped in water, place them in a covered stewpan, and submit them to the action of steam for about half an hour.
  6. The potted pheasant must then be allowed to cool; then, with the bowl of a spoon, press down the meat in the pots, wipe them clean, and run a little clarified fresh butter over the surface.
Original Text
POTTED GAME AND SHELLFISH. 1230. POTTED PHEASANTS, A LA ROYALE. TAKE a pheasant as for boiling, and braize it with 1 lb. of ham, in some well-seasoned wine mirepoix (No. 236); when done, drain them upon a dish, strain their liquor into a stewpan, and when divested of all the grease, boil it down to glaze. Meanwhile, chop and pound all the meat from the pheasant with the ham, and add to these 6 oz. of clarified fresh butter, a ragout-spoonful of good sauce, and the glaze; season with Cayenne pepper, a little nutmeg and salt, pound the whole thoroughly, and rub this preparation through a fine wire-sieve into a dish. Next, fill some small round or oval earthenware potting-pans with this preparation, smooth the surface over with a spoon dipped in water, place them in a covered stewpan, and submit them to the action of steam for about half an hour. The potted pheasant must then be allowed to cool; then, with the bowl of a spoon, press down the meat in the pots, wipe them clean, and run a little clarified fresh butter over the surface. Note.—All kinds of game should be potted in the above manner, and will then keep fresh-flavoured for months. For those who ap- prove of it, more spice and aromatic herbs may be added; but it should be observed, that an immoderate use of these impairs the flavour of the game.
Notes
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