Roast Pheasants with Financière Ragout

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. Truss and roast the pheasants.
  2. When done, dish them up with a rich Financière ragout (No. 188).
Original Text
TRUSS and roast the pheasants, and when done, dish them up with a rich Financière ragout (No. 188).
Notes
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