Roast Pheasant with Mushroom and Truffle Filling

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Roast two pheasants.
  2. As soon as they come off the spit, cut the meat from the breasts by making an incision in the shape of a heart.
  3. Cut this meat into very small dice.
  4. Mix the diced meat with two gravy-spoonfuls of reduced Béchamel sauce or Allemande, and two dozen mushrooms, a couple of black truffles and a small piece of [ingredient missing].
Original Text
ROAST two pheasants, and as soon as they come off the spit, cut the meat from the breasts by making an incision in the shape of a heart; this meat must then be cut into very small dice and mixed with two gravy-spoonfuls of reduced Béchamel sauce or Allemande, and two dozen mushrooms, a couple of black truffles and a small piece of
Notes
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