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Mrs. Beeton addressed a broad audience in her 1861 Book of Household Management, giving simple recipes for grouse and partridge pie and for preparing other common game such as wild duck, hare, corn-crake, pheasant, plovers, ptarmigan, quail, venison, etc. [33] The game pie gradually waned in snob appeal and popularity.
A recipe for Faison Sous Cloche (Breast of Pheasant Under Glass) appears in Mary and Vincent Price's 1965 Treasury of Great Recipes. According to the Treasury, the recipe dates to the 1940s by Roy Alciatore of the famous Antoine's Restaurant in New Orleans, and the pheasant is served under glass to keep it "hot and appetizingly visible." [5] [6]
In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish. They could also be served in a soup. [7] [8]
In a small saucepan over medium-high heat, bring honey, water, cinnamon, ginger, and nutmeg to a boil. Remove from heat. Let steep 15 minutes, then strain through a fine-mesh strainer into a small ...
1 1/4 c. Preheat the oven to 400°F. Line 3 baking sheets with parchment paper. For the almond filling: In a food processor, combine the blanched almonds and granulated sugar, and process until ...
2. Roasted Brussels Sprouts With Pomegranates. For a healthy twist on classic Christmas dishes like green bean casserole or potatoes au gratin, try roasted Brussels sprouts.
Recipes for kasha, roast pigeon, rabbit in casserole, jugged hare, partridge or pheasant and sauerkraut, Normandy pheasant; chapter includes a quote from John Wecker's Secrets of Art and Nature (1660) with directions for roasting a goose alive "as part of her encouragement to cooks faced with rationing, assuring them that their talents could ...
Gamebird and game chips. Game chips are a traditional British accompaniment to roast gamebirds, such as pheasant, grouse, partridge and quail.They are thin slices of potato (sometimes dusted with flour; often crinkle-cut), deep-fried, and may be served hot or cold.