Fritôt of Crème of Pheasant

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 (9)
for the fritôt
for the batter
to serve with
Instructions (9)
  1. Butter eight tartlet tins, not too large.
  2. Fill the tins about three parts full of crème of pheasant.
  3. Place the tins in the oven for a few minutes until quite firm to the touch.
  4. Remove from oven and let cool.
  5. Dip each fritôt into a light batter.
  6. Fry in clean lard until a light brown.
  7. Serve very hot with brown or mushroom sauce.
Batter
  1. Mix half a pound of Vienna flour, half a yolk of egg, a dessertspoonful of salad oil, and a gill of pale ale lightly until it will mask the point of one's finger.
  2. If the batter is too thick, add a drop or two more ale.
Original Text
Fritôt of Crème of Pheasant. Take eight tartlet tins, not too large, butter them, and fill about three parts full of crème of pheasant and place them in the oven for a few minutes. When quite firm to the touch, remove them from oven, and when cold dip each one into a light batter and fry in clean lard of a light brown. The batter should be made with half a pound of Vienna flour, the half of a yolk of egg, a dessertspoonful of salad oil, and a gill of pale ale. Mix all these together lightly till it will mask the point of one's finger; if too thick, add a drop or two more ale. Serve with brown or mushroom sauce. Send this dish very hot to table.
Notes
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