Boudin of Pheasant a la Richelieu from Modern Cookery for Private Families by Eliza Acton
Take, quite clear from the bones, and from all skin and sinew, the flesh of a half-roasted pheasant; mince, and then pound it to the smoothest paste; add an equal bulk of the floury part of some fi...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Oven
- Roasting pan
- Fork
- Mixing bowl
Ingredients
- butter
- whole eggs
- beaten egg
- water
- cayenne
- nutmeg
- fork
- salt
- pheasants
- partridges
- ham
- bread-crumbs
- mushrooms
- eschalots
- floury
- potatoes
- fresh butter
- mace
- pheasant
- paste
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
French Receipt for Hashed Bouilli from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Another Pheasant Soup from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Pheasant Mousse from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Pheasant à l’Albert from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Recipe: Pheasant and walnut pasties
thefield.co.uk
Pheasant Pâté from The Times Cookery Book by Katie Stewart
app.ckbk.com
Escalopes of Pheasant à la Marseilles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Ballotine of Pheasant with Cherry Salad from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com