SCOLLOPS OF PHEASANTS, A LA RICHELIEU

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Fillet two pheasants, pare away the sinews without trimming, and simmer the fillets in a sautapan with a little butter, pepper and salt;
  2. then cut them into scollops, and put these into a stewpan with some Richelieu ragout (No. 207).
  3. Just before sending to table, warm the scollops without letting them boil, dish them up, garnish round with croquettes made with the legs, and serve.
Original Text
SCOLLOPS OF PHEASANTS, A LA RICHELIEU. Fillet two pheasants, pare away the sinews without trimming, and simmer the fillets in a sautapan with a little butter, pepper and salt; then cut them into scollops, and put these into a stewpan with some Richelieu ragout (No. 207). Just before sending to table, warm the scollops without letting them boil, dish them up, garnish round with croquettes made with the legs, and serve.
Notes
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