Pheasant à la Suisse

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 (10)
Instructions (8)
  1. Take the remains of a cold pheasant, cut it into neat joints.
  2. Salt and pepper these highly, and strew over it finely chopped onion and parsley.
  3. Cover them with oil, and squeeze over them the juice of a lemon.
  4. Turn the pieces every now and then, and let them remain till they have imbibed the flavour.
  5. Dip the pieces in a batter made of four ounces of flour, with as much milk added as will make a thick batter.
  6. Stir into it half a wineglassful of brandy and an egg, the white and yolk beaten to a froth.
  7. This batter should rest for an hour in a warm place before using.
  8. Fry the pieces of chicken in the batter, and send it up piled on a dish garnished with fried parsley.
Original Text
Pheasant à la Suisse. Take the remains of a cold pheasant, cut it into neat joints. Salt and pepper these highly, and[Pg 52] strew over it finely chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain till they have imbibed the flavour, then dip the pieces in a batter made of four ounces of flour, with as much milk added as will make a thick batter. Stir into it half a wineglassful of brandy and an egg, the white and yolk beaten to a froth. This batter should rest for an hour in a warm place before using. Fry the pieces of chicken in the batter, and send it up piled on a dish garnished with fried parsley.
Notes
—