Salmis of Pheasant, a la Paysanne

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
For the Salmis
For the Sauce
Instructions (9)
  1. Roast the pheasant, just before dinner, with some croûtons of toast placed under it.
  2. Cut it up into small joints and dish them up immediately.
  3. Place the croûtons of toast round the salmis, and pour the sauce over it.
  4. Chop three shalots, some parsley and mushrooms.
  5. Put these into a stewpan with a dessert-spoonful of oil, thyme and bay-leaf, and a little Cayenne pepper.
  6. Fry these ingredients over a moderate fire for five minutes.
  7. Add two glasses of white wine, a small piece of glaze and half a pint of good consommé.
  8. Boil the sauce briskly until reduced to half its original quantity.
  9. Add the juice of half a lemon, and use it as directed.
Original Text
SALMIS OF PHEASANT, A LA PAYSANNE. Roast the pheasant, just before dinner, with some croûtons of toast placed under it, cut it up into small joints and dish them up immediately; place the croûtons of toast round the salmis, and pour the following sauce over it:—Chop three shalots, some parsley and mushrooms, put these into a stewpan with a dessert-spoonful of oil, thyme and bay-leaf, and a little Cayenne pepper; fry these ingredients over a moderate fire for five minutes, add two glasses of white wine, a small piece of glaze and half a pint of good consommé; boil the sauce briskly until reduced to half its original quantity, then add the juice of half a lemon, and use it as directed.
Notes
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