Pheasant à la Sainte Alliance

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 (13)
For the pheasant
For the stuffing
For roasting and serving
To be served with
Instructions (5)
  1. Take a well-hung cock pheasant and truss it for roasting.
  2. Farce it with a stuffing made of two woodcocks' flesh and internals (or snipes') finely minced with two ounces of fresh butter, some salt, pepper, and a pinch of cayenne, a bouquet garni finely powdered, and as many chopped truffles as will be required to fill the pheasant.
  3. Truss the bird and roast, basting it well with fresh butter.
  4. Whilst roasting, lay in the pan a round of toast, upon which a little of the stuffing has been spread, and serve the bird on it.
  5. Bread sauce and brown gravy should be handed round with it.
Original Text
Pheasant à la Sainte Alliance. An expensive dish. Take a well-hung cock pheasant and truss it for roasting. Farce it with a stuffing made of two woodcocks' flesh and internals (or snipes') finely minced with two ounces of fresh butter, some salt, pepper, and a pinch of cayenne, a bouquet garni finely powdered, and as many chopped truffles as will be required to fill the pheasant. Truss the bird and roast, basting it well with fresh butter. Whilst roasting, lay in the pan a round of toast, upon which a little of the stuffing has been spread, and serve the bird on it. Bread sauce and brown gravy should be handed round with it. [Pg 49]
Notes
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