Pheasant à la Brillat-Savarin

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (10)
  1. Hang a pheasant till tender, pluck, draw, and lard it carefully.
  2. Bone and draw two woodcocks, keep the trail separate, throw away the gizzards.
  3. Chop up the woodcock meat with beef marrow which has been cooked by steam, scraped bacon, pepper, salt, mixed herbs and truffles.
  4. Fill the pheasant with this stuffing.
  5. Fix the stuffing in with a piece of bread the shape of a cork and tie it round with fine thread.
  6. Lay a thick slice of bread two inches broader than the pheasant in the dripping pan.
  7. Pound the tail of the woodcock in a mortar with truffles, add anchovy, a little scraped bacon, and a lump of fresh butter.
  8. Spread a thick layer of the woodcock tail mixture on the bread in the dripping pan.
  9. Roast the pheasant over the bread so as to catch all the dripping.
  10. Dish up the pheasant on the prepared bread.
Original Text
Pheasant à la Brillat-Savarin. Hang a pheasant till tender, pluck, draw, and lard it carefully. Bone and draw two woodcocks, keep the trail separate, throw away the gizzards, chop up the meat with beef marrow which has been cooked by steam, scraped bacon, pepper, salt, mixed herbs and truffles; fill the pheasant with this stuffing, which fix in with a piece of bread the shape of a cork and tie it round with fine thread. Lay a thick slice of bread two inches broader than[Pg 44] the pheasant in the dripping pan; pound the tail of the woodcock in a mortar with truffles, add anchovy, a little scraped bacon, and a lump of fresh butter; spread a thick layer on the bread, roast the pheasant over it so as to catch all the dripping and dish up on it.
Notes
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