Pheasant à la NORMANDE

Known Ground reconstruction

A covered Dutch oven replaces the earthenware terrine. Tart-sweet apples approximate Reinette apples; the apple layers, cream, and service from the vessel remain unchanged. 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. Heat the oven to 375°F. Season the pheasant and brown it on all sides in 2 tablespoons butter in a Dutch oven; transfer it to a plate.

2. Toss the sliced apples briefly in the remaining butter until just glossy, without letting them collapse.

3. Arrange half the apples in the bottom of the Dutch oven, set the pheasant on them, surround and cover it with the remaining apples, and spoon over the cream.

4. Cover and bake until the thickest portion of the pheasant reaches 165°F (74°C), about 30 to 45 minutes depending on the bird. Rest briefly and serve directly from the cooking vessel.

Historical formula

Method

Colour the pheasant in butter.

Meanwhile quarter, peel, mince, and slightly toss in butter six medium-sized apples.

Garnish the bottom of a _terrine_ with a layer of these apples; set the browned pheasant thereon; surround it with what remains of the apples; sprinkle it with a few tablespoonfuls of fresh cream; cover the _terrine_, and cook in the oven for from twenty to twenty-eight minutes.

Serve the preparation in the _terrine_.

Source

A Guide to Modern Cookery — Recipe no. 1841.