Puree For Beignets Of Pheasant A La Dominique

For twelve beignets take three-quarters of a pound of cold cooked pheasant, pound it till quite smooth, and mix with it two large tablespoonfuls of thick Bechamel sauce (vol. i.), one ounce of good butter, a pinch of salt, and a slight dust of cayenne pepper; when mixed into a perfectly smooth paste rub it all through a fine wire sieve, and use as directed.

Cream Of Pheasant With Truffles Creme De Faisan Aux Truffes

Take ten ounces of raw pheasant, free it from skin and bone and pound it in a mortar till perfectly smooth, then remove it; pound six ounces of Panard (vol. i.) with two tablespoonfuls of thick Brown sauce (vol. i.) and one ounce of good butter; season with a dust of Marshall's Coralline Pepper, a saltspoonful of salt, and half an ounce of warm glaze, and when these ingredients are well mixed together add the raw pheasant and work all into a smooth paste, then add to it three and a half raw eggs and a few drops of carmine, and mix again well; rub the mixture through a fine wire sieve, add to it one tablespoonful of truffle essence, and put it into a forcing bag with a large plain pipe. Have a timbal mould well buttered, sprinkle it with finely-chopped truffle, then, force the mixture, prepared as above, into it, knock the mould on the table to make the mixture fall well into the shape, then place it in a stewpan on a fold of kitchen paper; pour in enough boiling water to cover three parts the depth of the mould, watch the water reboil, place the cover on the stewpan, and let it remain on the edge of the stove for the contents to poach for half an hour. When cooked turn out the cream carefully on to a hot entree dish, and serve with sauce, prepared as below, over it.

Sauce For Cream Of Pheasant

Chop up the bones of the pheasant and put them into a stewpan with one ounce of butter, a dust of coralline pepper, half an onion cut up in tiny dice shapes, two fresh well-washed mushrooms, one tomato, a bunch of herbs (thyme, parsley, and bayleaf), six peppercorns; fry these altogether for about fifteen minutes, then add a wineglassful of sherry, half an ounce of glaze, and a pint of Brown sauce; bring to the boil, let it simmer gently for about fifteen minutes, keeping skimmed while boiling; then remove the bones, wring the sauce through the tammy, add two or three finely-chopped truffles, a few drops of carmine, and use while hot.

Timbal Of Pheasant A La Baronne - Timbale De Faisan A La Baronne

Take the breast from the pheasant and cut it into as many nice long fillets as possible, bat them out with a wet knife, and trim them into long narrow kite shapes, and lard half of the number with long lardons that will pass through the fillets and show out on the opposite side to where the ends of the lardons are. Prepare a farce as for 'Cream of Pheasant with Truffles' and mask the unlarded fillets with a thin layer of it, smooth over with a wet, warm knife, and ornament each fillet with little pieces of truffle cut in diamonds and rounds; press these well into the farce, and put the fillets on a buttered tin, with a buttered paper over them, and place them in the oven for about five minutes, so as to just set the farce and prevent the truffle from getting out of place. Well butter the mould, and arrange a buttered paper all over the inside of it, place the larded and masked fillets alternately against the side of the mould, putting them close together; now mask the inner sides of the fillets all over with a layer of the prepared farce, fill up the centre of the mould with braised cabbage (see recipe), and stand it in a saucepan on a fold of paper, pour round it sufficient boiling water to reach three-quarters up the side of the mould, watch the water till it reboils, draw the pan to the side of the stove, put on the lid, and let the timbal steam for three-quarters of an hour. Dish up, and pour the sauce round the base, and place some braised cabbage or a larded and braised sweetbread (vol. i.) on the top. Serve for an entree for dinner.