Pheasant Stuffed with Tomatoes

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)
forcemeat
for roasting
serving suggestion
Instructions (5)
  1. Truss a pheasant for roasting.
  2. Fill it with a forcemeat made of six tomatoes pounded in the mortar, with a tablespoonful of breadcrumbs, a shalot, a mushroom, half a clove of garlic, a teaspoonful of parsley, and half an ounce of butter, pepper and salt to taste.
  3. Bind the forcemeat together with the yolk of an egg.
  4. Cover the bird with slices of bacon.
  5. Roast before a clear fire.
Original Text
Pheasant Stuffed with Tomatoes. Truss a pheasant for roasting, and fill it with a forcemeat made of six tomatoes pounded in the mortar, with a tablespoonful of breadcrumbs, a shalot, a mushroom, half a clove of garlic, a teaspoonful of parsley, and half an ounce of butter, pepper and salt to taste. Bind together with the yolk of an egg. Cover the bird with slices of bacon and roast before a clear fire. Mushroom or tomato sauce may be served in a tureen with it. Partridge and grouse are also very delicious stuffed in this way. [Pg 51]
Notes
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