369. PUREE OF PHEASANTS A L’ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Prepare a purée of pheasant in the usual manner.
  2. Finish it as in the foregoing article.
  3. Pour the purée into a tureen containing the pheasant fillets cut into scallops.
  4. Serve.
Original Text
369. PUREE OF PHEASANTS A L’ANGLAISE. Prepare a purée of pheasant in the usual manner, and having finished it as in the foregoing article, pour it into a tureen containing the fillets of the pheasant cut into scallops, and serve.
Notes
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