367. PUREE OF PHEASANTS A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Roast off a brace of pheasants.
  2. Take out the fillets and white part of the legs.
  3. Make a consommé with the remainder of the pheasants.
  4. Pound the fillets, &c., with a proportionate quantity of boiled rice.
  5. Dilute the pounded mixture with the consommé.
  6. Rub the purée through the tammy.
  7. Finish with a small piece of game glaze or essence.
  8. Serve.
  9. Send the croûtons in a plate as usual.
Original Text
367. PUREE OF PHEASANTS A LA ROYALE. Roast off a brace of pheasants, take out the fillets and white part of the legs; make a consommé with the remainder. Pound the fillets, &c., with a proportionate quantity of boiled rice, dilute with the con- sommé, and rub the purée through the tammy; finish with a small piece of game glaze or essence, and serve. The croûtons to be sent in a plate as usual.
Notes
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