Faisan à l'étouffade

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Time
Cook: 120 min Total: 120 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Truss an old bird neatly as for roasting, and lard the breast carefully (the poulterer will often do this for you).
  2. Wrap it in a slice of fat bacon, and lay it in a stewpan just large enough to hold it comfortably, and previously lined with sliced carrot and slices of fat and lean ham.
  3. Pour in sufficient wine and good (game) stock to reach up to, but not to cover, the bird.
  4. Lay a buttered paper over it, fit the lid on closely, and let it stew very gently and steadily for two hours.
  5. Lift out the bird and keep it hot.
  6. Strain off the gravy, remove all the fat, and boil up sharply to reduce it.
  7. Pour it over and around the bird, and serve.
Original Text · last edited 4 days ago
Faisan à l'étouffade.—Truss an old bird neatly as for roasting, and lard the breast carefully (the poulterer will often do this for you), wrap it in a slice of fat bacon, and lay it in a stewpan just large enough to hold it comfortably, and previously lined with sliced carrot and slices of fat and lean ham, pour in sufficient wine and good (game) stock to reach up to, but not to cover, the bird; lay a buttered paper over it, fit the lid on closely, and let it stew very gently and steadily for two hours, then lift out the bird and keep it hot, strain off the gravy, remove all the fat, and boil up sharply to reduce it; pour it over and around the bird, and serve.
Notes
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