Pheasant à l’Italienne

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield: 1.0 pheasant
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (26)

Stuffing

the liver ↝ Pheasant, raw, meat only [Poultry Products]
six oysters ↝ Oysters, raw [Shellfish]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some parsley ↝ Parsley, raw [Not included in a food category]
green onions ↝ Onions, green, raw [Onions]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a little allspice ↝ Spices, allspice, ground [Spices and Herbs]

For stewing pheasant

some oil ↝ Oil, safflower [Fats and Oils]
green onions ↝ Onions, green, raw [Onions]
sweet basil ↝ Basil, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

For roasting

slices of bacon ↝ Beef, bacon, cooked [Bacon]
some paper ↝ Rice paper [Crackers, excludes saltines]

For sauce

some oysters ↝ Oysters, raw [Shellfish]
four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a lemon cut in dice ↝ Lemon, raw [Citrus fruits]
a little beaten pepper ↝ Spices, pepper, black [Spices and Herbs]
scraped nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
parsley cut small ↝ Parsley, raw [Not included in a food category]
a rocambole
a little oil ↝ Oil, safflower [Fats and Oils]
a small glass of white wine ↝ Wine, white [Wine]
a little of ham cullis ↝ Ham [Cold cuts and cured meats]

Instructions (15)

Cut the liver small.
To one bird take six oysters; parboil them.
Put the liver, parboiled oysters, a piece of butter, some parsley, green onions, pepper and salt, sweet-herbs, and a little allspice into a stewpan.
Let them stand a little over the fire.
Stuff the pheasant with the mixture.
Put the stuffed pheasant into a stewpan with some oil, green onions, sweet basil, parsley, and lemon juice.
Let it stand for a few minutes.
Take them off, cover your pheasant with slices of bacon, and put it upon a spit.
Tie some paper round it while roasting.
Take some oysters, and stew them in their own liquor a little.
Put into your stewpan four yolks of eggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg, parsley cut small, an anchovy cut small, a rocambole, a little oil, a small glass of white wine, a little of ham cullis.
Put the sauce over the fire to thicken.
Then put in the oysters.
Make the sauce relishing.
When the pheasant is done, lay it in the dish, and pour the sauce over it.

Original Text

Pheasant à l’Italienne.

Cut the liver small: and to one bird take but six oysters; parboil them, and put them into a stewpan with the liver, a piece of butter, some parsley, green onions, pepper and salt, sweet-herbs, and a little allspice; let them stand a little over the fire,[181] and stuff the pheasant with them; then put it into a stewpan, with some oil, green onions, sweet basil, parsley, and lemon juice, for a few minutes; take them off, cover your pheasant with slices of bacon, and put it upon a spit, tying some paper round it while roasting. Then take some oysters, and stew them in their own liquor a little, and put in your stewpan four yolks of eggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg, parsley cut small, an anchovy cut small, a rocambole, a little oil, a small glass of white wine, a little of ham cullis; put the sauce over the fire to thicken, then put in the oysters, and make the sauce relishing, and, when the pheasant is done, lay it in the dish, and pour the sauce over it.

Notes

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