Pheasant à la Tregothran

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 (8)

a pheasant
the meat from four woodcocks or six snipe
some truffles
the trail of the woodcock or snipe
little rounds of fried bread
the bones of the woodcocks or snipe
a glass of Marsala
butter

Instructions (9)

Bone a pheasant.
Stuff the pheasant with the meat from four woodcocks or six snipe, cut it up, and chop up some truffles and make it into forcemeat.
Fry the trail of the woodcock or snipe in a little butter.
Place the fried trail on little rounds of fried bread.
Arrange the bread rounds with the trail around the dish.
Stew the bones of the woodcocks or snipe to make the gravy.
Reduce the gravy.
Add a glass of Marsala to the broth.
Serve the gravy in a boat.

Original Text

Pheasant à la Tregothran.

Bone a pheasant and stuff it with the meat from four woodcocks or six snipe, cut it up, and chop up some truffles and make it into forcemeat. Fry the trail of the woodcock or snipe in a little butter, and place on little rounds of fried bread and arrange round the dish. Stew the bones of the woodcocks or snipe to make the gravy, reduce it, and add a glass of Marsala to the broth and serve in a boat.

Notes

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