Braised Pheasants

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For braising the pheasants
For garnishing when served
For the sauce
Instructions (4)
  1. Truss and braise the pheasants in common stock, garnished with carrot, onion stuck with two cloves, and a faggot of parsley.
  2. When done, dish them up side by side, garnished round with alternate groups of carrots and turnips, cut into fancy shapes, and nicely glazed, and some dressed Brussels sprouts and glazed onions.
  3. Pour an Espagnole sauce round them.
  4. Glaze the pheasants, and serve.
Original Text
TRUSS and braize the pheasants in common stock, garnished with carrot, onion stuck with two cloves, and a faggot of parsley; when done, dish them up side by side, garnished round with alternate groups of carrots and turnips, cut into fancy shapes, and nicely glazed, and some dressed Brussels sprouts and glazed onions; pour an Espagnole sauce round them, glaze the pheasants, and serve.
Notes
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