Another Pheasant Soup from Modern Cookery for Private Families by Eliza Acton
Boil down the half-roasted birds as directed in the foregoing receipt, and add to the soup, after it is strained and re-heated, the breasts pounded to the finest paste with nearly as much bread soa...
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Cooking tools:
- Stockpot
- Stove
- Fine-mesh sieve
- Saucepan
- Mortar and pestle
- Mixing bowl
- Ladle
- Spoon
- Measuring spoon
Ingredients
- mushrooms, ½ pint,
- stewed in one or two oz. of butter 10 to 15 minutes, then pounded with flesh of pheasants.
- Salt, cayenne and mace, to season properly.
- Pheasants, 2:
- bread soaked in gravy (see Panada), nearly as much in bulk as the flesh of the breasts of the birds
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