Pheasant en CHARTREUSE

Known Ground reconstruction

A bowl lined with cabbage replaces a specialist chartreuse mold. A stock-rich braise stands in for using an old flavoring pheasant when one is unavailable; the final dish remains a molded presentation, not an ordinary cabbage braise. 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. Parboil cabbage wedges for 5 minutes, drain, and braise them gently with butter, stock, and the optional flavoring carcass until very tender. Discard the carcass.

2. Roast or poêle the young pheasant separately until the thickest portion reaches 165°F (74°C), then rest it.

3. Line a warmed 2-quart bowl with overlapping cabbage leaves, pack in the remaining braised cabbage, set the pheasant breast-side down in the center, and cover with cabbage.

4. Warm through for 10 minutes, invert onto a platter, and serve demi-glace loosened with game stock separately.

Historical formula

Method

Parboil a fine, round-headed, quartered cabbage, and braise it as directed under No. 2100, adding thereto an old, oven-browned pheasant.

The _chartreuse_ may be made with the pheasant kept whole or cut into pieces, but in any case, roasted or _poëled_, it should be very tender and only just cooked. The old pheasant put in with the cabbage only serves in imparting its flavour to the latter, but it must not and cannot be used for the _chartreuse_.

If the _chartreuse_ be made with a cut-up pheasant, proceed as in the case of No. 1778. If whole, line an oval mould _chartreuse_-fashion; coat the inside with a portion of the braised cabbage, which should be slightly pressed; set the pheasant, breast undermost, in the mould; cover it with what remains of the cabbage, and then turn it out on a dish.

Send a sauceboat of excellent half-glaze, flavoured with pheasant _fumet_, separately.

Source

A Guide to Modern Cookery — Recipe no. 1834.