SCOLLOPS OF PHEASANTS, A LA VICTORIA

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Fillet two young pheasants, and prepare the scollops as directed in the foregoing case.
  2. Make some purée with the legs; this must be kept stiff, and mixed with one third of its quantity of reduced Allemande, then spread out half an inch in thickness upon a dish, and when cold, cut into small heart-shaped croquettes, and bread-crumbed in the usual manner.
  3. Use the carcasses to make some essence with, which, after being reduced to glaze, must be mixed with some Suprême sauce (No. 58) and poured to the scollops.
  4. Ten minutes before sending to table, fry the croquettes of purée, dish up the scollops in the form of a dome, place the croquettes in a close circle round the entrée, and serve.
Original Text
SCOLLOPS OF PHEASANTS, A LA VICTORIA. Fillet two young pheasants, and prepare the scollops as directed in the foregoing case. Make some purée with the legs; this must be kept stiff, and mixed with one third of its quantity of reduced Allemande, then spread out half an inch in thickness upon a dish, and when cold, cut into small heart-shaped croquettes, and bread-crumbed in the usual manner. Use the carcasses to make some essence with, which, after being reduced to glaze, must be mixed with some Suprême sauce (No. 58) and poured to the scollops. Ten minutes before sending to table, fry the croquettes of purée, dish up the scollops in the form of a dome, place the croquettes in a close circle round the entrée, and serve.
Notes
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