Crème of Pheasants à la Moderne

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 (12)
Instructions (14)
  1. Remove the skin from the breast of the pheasants.
  2. Cut from each pheasant the two large fillets and the two under ones.
  3. Remove every particle of the white flesh that did not come away with the fillets, leaving the legs and pinions on the carcases.
  4. Spread each fillet on a board and with a knife scrape the flesh from the skin of the fillet.
  5. When the flesh is removed from the four large fillets and from the four smaller ones, and little remnants gathered from the carcases, place them in a mortar.
  6. Pour in a gill of cream and pound well for a few minutes.
  7. Rub through clean wire sieve.
  8. Place it back in the mortar and keep adding, a gill at a time, more cream until one pint of cream is used up.
  9. Take two plain cylinder moulds, well buttered and ornamented according to fancy with truffles (or small dariole moulds may be used).
  10. Fill carefully and place a piece of buttered paper on the top of the mould or moulds.
  11. Place them in a stewpan with about a pint of boiling water and let them simmer very gently for twenty minutes.
  12. Turn out.
  13. Make a sauce to serve with this dish of the carcases, &c., mixed with rich Béchamel sauce.
  14. When dished there should be a garnish of peas, mushrooms, or shred truffles.
Original Text
Crème of Pheasants à la Moderne. Take two pheasants, remove the skin from the breast, and cut from each the two large fillets and the two under ones; remove every particle of the white flesh that did not come away with the fillets, leaving the legs and pinions on the carcases. Spread each fillet on a board and with a knife scrape the flesh from the skin of the fillet. When the flesh is removed from the four large fillets and from the four smaller ones, and little remnants gathered from the carcases, place them in a mortar and pour in a gill of cream and pound well for a few minutes, then rub through clean wire sieve, place it back in the mortar and keep adding, a gill at a time, more cream until one pint of cream is used up; now take two plain cylinder moulds, well buttered and ornamented according to fancy with truffles (or small dariole moulds may be used), fill carefully and place a piece of buttered paper on the top of the mould or moulds, and place them in a stewpan with about a pint of boiling water and let them simmer very gently for twenty minutes and turn out. Make a sauce to serve with this dish of the carcases, &c., mixed with rich Béchamel sauce, and when dished there should be a garnish of peas, mushrooms, or shred truffles. [Pg 45]
Notes
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