The soup and sauce book

by Elizabeth Douglas

Purée of Pheasants

1 pheasant
1 quart stock
3 ozs. boiled rice
1 table-spoon glaze

Roast the pheasant until it is thoroughly done. Cut off all the meat. Set aside the white meat. Put the rest with the bones and stock into a sauce-pan. Bring to the boil and simmer for an hour. Chop and pound the meat. Add the rice to it. Dilute with the strained stock. Pass through a tammy. Add the table-spoonful of glaze (see [p. 14]). Serve with croûtons.