1077. SCOLLOPS OF PHEASANTS, A LA PALERME.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

fillets of two hen-pheasants ↝ Pheasant, raw, meat only [Poultry Products]
legs to make some purée with (No. 1062)
Poivrade sauce (No. 29)
essence made from the carcasses ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
scolloped tongue ↝ Tongue [Liver and organ meats]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
a dozen small croûstades of nouilles (No. 1266)

Instructions (10)

Prepare some scollops with the fillets of two hen-pheasants.
Use the legs to make some purée with (No. 1062).
Finish some Poivrade sauce (No. 29) with the essence made from the carcasses.
Pour this sauce to the scollops.
Add to these some scolloped tongue, mushrooms, and truffles.
Prepare also a dozen small croûstades of nouilles (No. 1266).
Fry them of a light-yellow colour.
Empty them, and fill them with the purée.
Dish up the scollops.
Place the croûstades round the entrée, and serve.

Original Text

1077. SCOLLOPS OF PHEASANTS, A LA PALERME.
PREPARE some scollops with the fillets of two hen-pheasants, use the legs to make some purée with (No. 1062), finish some Poivrade sauce (No. 29) with the essence made from the carcasses, and pour this to the scollops, and add to these some scolloped tongue, mushrooms, and truffles. Prepare also a dozen small croûstades of nouilles (No. 1266); fry them of a light-yellow colour, empty them, and fill them with the purée; dish up the scollops, place the croûstades round the entrée, and serve.
Note.—Fillets of full-grown pheasants are too large to dress for entrées; but when young pheasants are used for such a purpose, the fillets may be treated according to the various methods directed for dressing fillets of fowls.
For the preparation of boudins and quenelles of pheasant, follow the directions given for making boudins and quenelles of fowl.

Notes

—