SALMIS OF PHEASANT, A LA CHASSEUR

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Roast two young hen-pheasants.
  2. Cut them up as usual.
  3. Put the fillets, the pieces of the breasts and backs, into a stewpan.
  4. Use the legs to make some purée with.
  5. Prepare the salmis sauce (No. 108) with four shalots and some parsley chopped, and pasterolles.
  6. Add the prepared salmis sauce, pasterolles, and the juice of half a lemon when sending to table.
  7. Warm the salmis in the sauce.
  8. Dish it up in a pyramidal form.
  9. Garnish it round with a dozen small croustades of fried bread, about 1 inch and a half high, and the same in diameter, filled with the purée.
  10. Pour the sauce over the entrée.
  11. Serve.
Original Text
SALMIS OF PHEASANT, A LA CHASSEUR. Roast two young hen-pheasants, cut them up as usual, and put the fillets, the pieces of the breasts and backs, into a stewpan; using the legs to make some purée with. Prepare the salmis sauce (No. 108) with four shalots and some parsley chopped, and pasterolles, which are to be added, together with the juice of half a lemon when sending to table. Warm the salmis in the sauce, dish it up in a pyramidal form, garnish it round with a dozen small croustades of fried bread, about 1 inch and a half high, and the same in diameter, filled with the purée; pour the sauce over the entrée, and serve.
Notes
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