Ingredients
1 pheasants **
1 pheasant stock **
1 mousseline stuffing **
1 pheasant sauce **
1 champagne cabbage **
6 tbsp butter, clarified **
Directions
** See recipes for Clarified Butter, Pheasant with Champagne
Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing),
Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne
Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V
(Cabbage).
To Assemble:
Place the leg-thigh portions of the Pheasants, skin side down and
short ends toward yourself between 2 sheets of plastic wrap; flatten
gently with a mallet or side of a cleaver.
Spread about 1/3 cup of stuffing on each portion and fold meat
over to form a 1/2-inch border on each of the 2 long sides.
Starting with a short side, roll the stuffing and meat into a
neat cylinder. Use kitchen twine to tie compactly, wrapping twine
around once lengthwise and 3 times crosswise. Chill, covered, until
firm (at least 30 minutes.)
Preheat oven to 450 F.
Heat 6 tablespoons of clarified butter in a large oven-proof
skillet.
Salt and pepper the stuffed leg packages and saute, shaking pan
occasionally, until golden on all sides (about 4 minutes.) Place
skillet in oven and roast for 4 minutes.
Return skillet to the top of stove over medium-high heat. Add
breast halves to the pan, skin side up, and sprinkle with salt and
pepper. Saute for 2 minutes, shaking pan occasionally.
Turn breasts skin side down, sprinkle with salt and pepper and
return to the oven until everything is tender (about 7 minutes.)
Transfer meat to work surface. Cut leg-thigh portions crosswise
into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a
diagonal.
To Serve:
Mound about 1/2 cup of cabbage in the center of each of 4 warmed
serving plates. Place leg-thigh slices around bottom of each plate,
overlapping slightly. Place breast slices in a fan pattern at top of
each plate, overlapping slightly. Spoon some sauce around the meat
and cabbage; serve the rest of the sauce separately.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andy Kisler, Vienna 79 Restaurant, New York
Servings: 4 servings
Pheasant With Champagne Cabbage Vi (Assembly) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cabbage; Pheasant; Pork
The History of Recipes
We are able to trace the history of meal recipes way back into history, certainly as far back into history as the Egyptians, and possibly even further. However, these, ancient records were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and afters, something we still use today. This early Roman chef informs us how the ancient cooks used many different spices, including a few that are still present in modern kitchens for example thyme, fennel and dill. As our culinary historical trip moves to more modern times we have two interesting cookery books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new herbs and spices led to an outbreak in cookery books, most of which are kept safe in private collections. By the arrival of the twentieth century, cooking books are increasing in popularity mostly due to increased literacy, people having more free time and having more disposable income. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pheasant With Champagne Cabbage Vi (Assembly) recipe.
