Pheasant Suprêmes, Cutlets and Fillets

Known Ground reconstruction

This catalog record is intentionally a foundational technique, as the source is, rather than inventing one garnish for a plural family of preparations. 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 whole pheasants and brown them gently in butter in a covered ovenproof pan.

2. Add the game stock, cover, and poêle until the thickest portion reaches 165°F (74°C). Rest only briefly.

3. At the last possible moment, raise the breast suprêmes cleanly from the cooked birds; trim them as whole suprêmes, cutlets, or fillets according to the chosen fowl preparation.

4. Apply the separately prepared fowl-style garnish and sauce and serve immediately. Do not re-poach the already cooked pheasant breast.

Historical formula

Method

Pheasant Suprêmes, Cutlets and Fillets, allow of the same garnishes as those of fowl. But, whereas in the case of the latter, they are raised raw, and then poached, my advice in regard to pheasant is, that it should be previously roasted or _poëled_ (keeping it just underdone) and that the _suprêmes_ be only raised at the last moment.

By this means, a much better result is obtained than by the poaching of raw fillets; which, once cooked, are generally dry if they have to wait but a few seconds.

I also advise, when the garnish consists only of foie-gras collops and truffles (as in the case of the _Rossini_ garnish), the sending separately of a small timbale of noodles with cream.

Source

A Guide to Modern Cookery — Recipe no. 1846.