Preparation: The pheasant is cleaned, dressed, put into a stewpot with 3 tablespoonfuls of butter, fried a little on all sides, the flour stirred in and then enough broth added to cover the bird. Put in the rest of the ingredients named above and roast slowly in the oven for 2 to 2½ hours.
Strain the gravy through a fine sieve and serve with the pheasant.
No. 37—PHEASANT PIE.
Quantity for 8–10 Persons.
- 2 young pheasants
- ⅛ lb. of butter
- Salt
- 1½ qts. broth from bones
- ½ wineglassful of Madeira
- Juice of ½ lemon
- ½ pt. of champignons
- 1 small can of truffles
Pie Contents.
- Liver, heart, gizzard, chopped fine
- 2½ soaked rolls
- 3 eggs
- Salt
- 1 pinch of pepper
- 1 tbsp. of butter
- 1 tsp. of chopped onion
Preparation: The pheasants are cleaned, dressed and fried in oven for 20 minutes with ⅛ lb. of butter. The meat is then removed from the bones and a good qt. of broth is made from the latter, seasoned with Madeira, salt, lemon juice. The champignons are quartered and the truffles sliced; liver, heart, gizzard chopped fine, the rolls, salt, pepper, and yolk of egg stirred in. The onions are cooked a little in the drippings and the whole mixture added and stewed a little while. The whites of eggs are beaten and stirred into the mixture after it has cooled. Now butter your dish and put in one-half of the giblet filling as the bottom layer, then one layer of meat, then champignons and truffles, and so on until all the meat, champignons and truffles have been used. The broth is poured over the whole, the other half of the giblet filling put on the top and it is now baked in the oven for 1¼ hours. Serve it in the dish or casserole.
No. 38—RED GROUSE AND GUINEA HEN.
Quantity for 6 Persons.