Pheasant des Rois

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

a pound of the best preserved truffles
a quarter of a pound of butter
a large tablespoonful of finest Lucca oil
half a pound of bacon fat scraped into shreds
a pheasant
a slice of fat bacon
two or three slices beneath it
pieces of veal
pieces of ham cut into small cubes the size of dice
a few carrots
an onion or two
salt
pepper
a claret-glassful of Chablis

Instructions (11)

Stew a pound of the best preserved truffles in a mixture of a quarter of a pound of butter, a large tablespoonful of finest Lucca oil, and half a pound of bacon fat scraped into shreds.
Thoroughly cook the truffles, so that a silver fork can be stuck into them without pushing hard.
Stuff a pheasant with the cooked truffles and sew it up.
Cover the breast of the pheasant with a slice of fat bacon, and put two or three slices beneath it.
Place round the pheasant pieces of veal and ham cut into small cubes the size of dice.
Add a few carrots and an onion or two to the saucepan.
Season with salt and pepper.
Pour a claret-glassful of Chablis over the pheasant and other ingredients.
Cover the saucepan, place it on a slow fire and use the salamander.
Let it stew for an hour.
When ready to serve, strain the liquid, removing all grease, and pour over the bird.

Original Text

Pheasant des Rois.

Have a pound of the best preserved truffles, such as can be obtained at Benoist's, in Wardour Street, stew them in a mixture of a quarter of a pound of butter, a large tablespoonful of finest Lucca oil, and half a pound of bacon fat scraped into shreds. Thoroughly cook the truffles, so that a silver fork can be stuck into them without pushing hard. Stuff a pheasant with them and sew it up. Cover the breast with a slice of fat bacon, and put two or three slices beneath it. Place round the pheasant pieces of veal and ham cut into small cubes the size of dice, add a few carrots, an onion or two, salt and pepper. Pour on it a claretglassful of Chablis, cover the saucepan, place it on a slow fire and use the salamander, then let it stew for an hour. When ready to serve, strain the same, removing all grease, and pour over the bird.

Notes

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