Pheasant à la Bohémienne, Hot

Known Ground reconstruction

A small foie-gras terrine and modern dressed pheasant replace the historical aging direction. The stuffing, Madeira, brandy, and cocotte presentation remain central. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Stud the chilled foie gras with truffle and warm it gently in Madeira for 10 minutes; cool. Stuff the pheasants and truss them.

2. Brown pheasants in butter in a covered Dutch oven. Add brandy, stock, and demi-glace.

3. Cover and cook at 350°F until the thickest portion reaches 165°F (74°C).

4. Skim excess fat, reduce the sauce briefly if needed, and serve the pheasants in the cooking vessel.

Historical formula

Method

Season a small foie gras with salt and paprika; stud it with raw quartered truffles, and poach it in Madeira for twenty minutes.

When it is cold, insert it into the pheasant, which should be high. Truss the bird, and cook it in butter in a saucepan or a _cocotte_ for forty-five minutes. When about to serve, remove some of the butter used in cooking; sprinkle the pheasant with a glassful of burnt brandy, and add a few tablespoonfuls of reduced game gravy to the cooking-liquor.

Serve the pheasant in its cooking utensil.

Source

A Guide to Modern Cookery — Recipe no. 1831.