Boiled Pheasants

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for boiling
for braizing
for serving
Instructions (5)
  1. Truss the pheasants for boiling.
  2. Braise them in some good stock, garnished with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley.
  3. When done drain them upon a napkin.
  4. Dish them up and pour over them a white puree of celery (No. 110).
  5. Garnish round with a border of potato croquettes, and serve.
Original Text
TRUSS the pheasants for boiling, braize them in some good stock, garnished with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley; when done drain them upon a napkin, dish them up and pour over them a white puree of celery (No. 110); garnish round with a border of potato croquettes, and serve.
Notes
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