368. PUREE OF PHEASANTS A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the soup
For the potato quenelles
Instructions (7)
  1. Prepare a purée of pheasants as in the preceding case.
  2. When about to send the soup to table, pour it into a tureen containing four dozen small potato quenelles and serve.
Potato Quenelles
  1. Bake four large York potatoes and rub the pulp through a wire sieve.
  2. Put this into a stewpan with two ounces of butter, half a pint of cream, pepper, salt, and nutmeg.
  3. Stir these on the fire until the mixture forms a compact paste.
  4. Take the stewpan off the stove, and proceed to incorporate with the paste three yolks and one white of egg.
  5. Mould the small quenelles with teaspoons, and poach them as you would any others, in water or broth.
Original Text
368. PUREE OF PHEASANTS A LA DAUPHINE. Prepare a purée of pheasants as in the preceding case; when about to send the soup to table, pour it into a tureen containing four dozen small potato quenelles and serve. The potato quenelles should be prepared as follows:—Bake four large York potatoes and rub the pulp through a wire sieve; put this into a stewpan with two ounces of butter, half a pint of cream, pepper, salt, and nutmeg. Stir these on the fire until the mixture forms a compact paste; then take the stewpan off the stove, and proceed to incorporate with the paste three yolks and one white of egg; and then mould the small quenelles with teaspoons, and poach them as you would any others, in water or broth.
Notes
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