Salmi 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 12 days ago
Not a recipe
No
Ingredients (11)
For the pheasant
For the sauce
For garnish and improvement
Instructions (7)
  1. Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin.
  2. Put the bones and trimmings into a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir these over a slow fire till lightly brown, then pour over half a pint of Espagnole sauce and a glassful of claret.
  3. Let all simmer for a quarter of an hour.
  4. Strain the gravy, skim it carefully, add a pinch of cayenne and the juice of half a lemon, then put it back into the saucepan with the pieces of game.
  5. Heat these up slowly.
  6. When cooked, dish up and pour the hot sauce over them and garnish with fried sippets.
  7. A little orange juice and a lump of sugar is an improvement to the sauce.
Original Text
Salmi of Pheasant. Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin. Put the bones and trimmings into a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir these over a slow fire till lightly brown, then pour over half a pint of Espagnole sauce and a glassful of claret. Let all simmer for a quarter of an hour. Strain the gravy, skim it carefully, add a pinch of cayenne and the juice of half a lemon, then put it back into the saucepan with the pieces of game. Heat these up slowly. When cooked, dish up and pour the hot sauce over them and garnish with fried sippets. A little orange juice and a lump of sugar is an improvement to the sauce.
Notes
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