The preparation is just the same as the one under [No. 33], with the exception that it requires from 2½ to 3 hours to cook the bird well done, therefore take a little more cream and water for basting and cover the roasting pan during part of the time to keep the bird from getting too dark.
No. 35—PHEASANT PATTIES.
In Shells or Other Small Molds.
Quantity for 6–8 Persons.
- ½ lb. roasted pheasant meat
- 3 tbsps. of butter
- 3 tbsps. of flour
- Pheasant broth from bones
- ½ wineglassful of white wine
- 3 chopped truffles
- ½ cup of chopped champignons
- Salt
- 1 pinch of pepper
- Some butter for the molds
- 2 eggs
Preparation: The skin is removed from the meat. The meat, truffles and champignons are chopped fine. The bones are put on the fire with 2 qts of water, salt, a small piece of onion and boiled down to ½ qt. of bouillon. Then the gravy is made by heating the 3 tablespoonfuls of butter and the same quantity of flour stirred in to brown, ½ qt. of bouillon added and cooked. Season with salt and pepper, add white wine, meat, truffles and champignons and stir in the 2 yolks of eggs. Beat the whites of eggs and stir lightly into the mixture. When this is done, fill the shells or buttered molds with the filling and bake in the oven to a nice brown color.
Remarks: Truffles and champignons may be omitted.
No. 36—STEWED PHEASANT.
Quantity for 6 Persons.
- 1 pheasant
- Salt
- Broth cooked from neck, wings, gizzard, liver, heart
- 1 large onion, sliced
- 6 pepper-corns
- 1 small carrot, sliced
- 2–3 wineglassfuls of white wine or sherry
- 3 tbsps. of butter
- 3 tbsps. of flour
- 3 tomatoes, sliced
- 2 bay-leaves