Chaufroix de Faisan

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

remains of any cold roast pheasant ↝ Pheasant, raw, meat only [Poultry Products]
a good espagnole flavoured with stock from the bones of the bird
1oz. of gelatine to the half pint of sauce ↝ Gelatin dessert [Gelatins, ices, sorbets]
any nice salad tossed in mayonnaise ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]
hard boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Cut the remains of any cold roast pheasant into neat fillets.
Mask these with a good espagnole flavoured with stock from the bones of the bird, and stiffened with gelatine in the proportion of 1oz. of gelatine to the half pint of sauce.
Dish these neatly in a circle.
Fill up the centre with any nice salad tossed in mayonnaise and garnished with hard boiled eggs.

Original Text · last edited 4 days ago

Chaufroix de Faisan.—Cut the remains of any cold
roast pheasant into neat fillets and mask these with
a good espagnole flavoured with stock from the bones
of the bird, and stiffened with gelatine in the
proportion of 1oz. of gelatine to the half pint of
sauce; dish these neatly in a circle, and fill up the
centre with any nice salad tossed in mayonnaise and
garnished with hard boiled eggs.

Notes

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