The Pheasant Cook

2000-09-01

Illustrated with delightful drawings, the book is written with the emphasis on simplicity in the preparation of each dish, and will appeal to all cooks, whether experienced or not.

Author: Tina Dennis

Publisher: Crowood Press

ISBN: 1861263767

Category: Cooking

Page: 128

View: 182

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The Pheasant Cook is a unique collection of recipes which have been gleaned over the years by the two authors, designed to provide the reader with a superb array of ideas on how to make the most of the pheasant and its meat, both for entertaining and for eating with the family at home. Illustrated with delightful drawings, the book is written with the emphasis on simplicity in the preparation of each dish, and will appeal to all cooks, whether experienced or not. It will be an inspiration to those who appreciate the distinctive flavor of this ever-popular game bird, which is rapidly becoming more easily available, but who may be unfamiliar with its preparation and how best to complement it.
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Joy of Cooking

1975

Whatever the age, both types of birds should be hung, from 24 hours to a week,
and cooked with moist heat, 149. Weights ... ROAST PHEASANT 3 Servings )
Please read About Wildfowl, 435, and About Pheasant, above. Preheat oven to
400° ...

Author: Irma S. Rombauer

Publisher: Simon and Schuster

ISBN: 9780026045704

Category: Cooking

Page: 915

View: 613

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Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts
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The Unrivalled Cook book and Housekeeper s Guide

1885

chopped fine to fill the pheasant ; stuff your bird , and be careful to cover the
opening with a crust of bread and tie it with ... under the bird , on the spit , and
which receives all the drippings from the bird ; when the pheasant is cooked ,
serve it on ...

Author: Mrs. Washington (pseud.)

Publisher:

ISBN: HARVARD:32044087456687

Category: COOKING

Page: 640

View: 833

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Although a general cookbook, The Unrivalled Cook-Book boasts over 200 Creole recipes; among these are Hopping John and Fried Catfish.
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The Modern Cook

1874

ROAST PHEASANTS , PARTRIDGES , ETC. 349 ful of gravy ; stir this over the fire
until it boils , and use it as directes above . 1140. ROAST PHEASANT . Draw the
pheasant by making a small opening at the vent , make an incision along the ...

Author: Charles Elmé Francatelli

Publisher:

ISBN: UCD:31175035224719

Category: Cooking

Page: 560

View: 495

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The Cook s Guide Sixteenth Thousand

1864

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set ... Roast off a pheasant , and when done ,
set it to become partially cold ; it must then be cut up in members or joints , and ...

Author: Charles Elmé FRANCATELLI

Publisher:

ISBN: BL:A0018751563

Category:

Page: 524

View: 165

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The Cook s Guide and Housekeeper s Butler s Assistant

1884

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set ... Roast off a pheasant , and when done ,
set it to becomo partially cold ; it must then be cut up in members or joints , and ...

Author: Charles Elmé Francatelli

Publisher:

ISBN: WISC:89043752401

Category: Cookery, English

Page: 524

View: 247

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The Cook s Guide and Housekeeper s butler s Assistant Thirty eighth Thousand

1874

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set ... Roast off a pheasant , and when done ,
set it to becomo partially cold ; it must then be cut up in members or joints , and ...

Author: Charles Elmé FRANCATELLI

Publisher:

ISBN: BL:A0022030923

Category:

Page: 524

View: 400

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The Cook s Guide and Housekeepers and Butler s Assistant a Practical Treatise on English and Foreign Cookery in All Branches

1863

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set the ... Roast off a pheasant, and when
done, set it to become partially cold ; it must then be cut up in members or joints,
and ...

Author: Charles Elmé Francatelli

Publisher:

ISBN: NYPL:33433056931243

Category: Cooking, English

Page: 512

View: 356

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The British Larder

2020-10-01

Cover the pan and bring to the boil over a high heat, then boil rapidly for 25—30
minutes or until the barley is cooked and tender Add a little ... Cook in the oven
for about 12 minutes or until the pheasant is cooked and hot all the way through.

Author: Madalene Bonvini-Hamel

Publisher: Bloomsbury Publishing

ISBN: 9781472978516

Category: Cooking

Page: 448

View: 416

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An informative, beautiful, photography-filled edition that celebrates the seasonal bounty of Britain's produce as shown through the mind of one of the country's most exciting talents. In this book, Madalene Bonvini-Hamel brings her passion for seasonal, locally-sourced produce to the fore, aiding her crusade to convert all who love food to thinking and eating seasonally. This is a month-by-month tour of the best produce that the country has to offer, paired and transformed in her own unique way. Madalene's own sumptuous food photographs, created and styled by her own hands, make The British Larder Cookbook an incredibly glowing testament to her immense talent and her admirable ethos.
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The Modern Cook Eleventh Edition Carefully Revised and Considerably Enlarged

1858

ROAST PHEASANTS , PARTRIDGES , ETC. 349 ful of gravy ; stir this over the fire
until it boils , and use it as directed above . 1140. ROAST PHEASANT . Draw the
pheasant by making a small opening at the vent , make an incision along the ...

Author: Charles Elmé FRANCATELLI

Publisher:

ISBN: BL:A0020039403

Category:

Page: 552

View: 499

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The Cook Book

1896

When done place it on a hot dish , strain over it some of the gravy that will have
run from it while cooking , garnish it with sliced lemons , and serve . Braised
Pheasant , Financiere . Prepare and braise two pheasants . Then prepare a
financiere ...

Author: Oscar Tschirky

Publisher:

ISBN: MINN:319510009573958

Category: Cooking

Page: 899

View: 434

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The Cook s Guide and Housekeeper s Butler s Assistant a Practical Treatise on English and Foreign Cookery in All Its Branches

1867

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set the ... and when browned , add enough
conserve of tomatas ( Crosse and Blackwell ' s ) to 248 THE COOK ' S GUIDE ,
AND.

Author: Charles Elmé Francatelli

Publisher:

ISBN: NYPL:33433056931250

Category: Cooking, English

Page: 524

View: 524

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The Cook s Complete Guide on the Principles of Frugality Comfort and Elegance

1810

Instructions for Preserving Health and Attaining Old Age ... Rules for Cultivating a
Garden and Numerous Useful Miscellaneous Receipts Esther Copley. If you
have only one pheasant , and wish to make a pair , take a fine fowl of the same
size ...

Author: Esther Copley

Publisher:

ISBN: UIUC:30112059081593

Category: Cooking for the sick

Page: 838

View: 982

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Secrets of New England Cooking

2000-01-01

ROAST PHEASANT Rub the inside and outside of the pheasant with butter and
salt . Cover the breast with slices of salt pork held on with toothpicks . Stuff with
grapes , and sew together and truss . Put in a hot oven , 450 degrees F . , and
roast ...

Author: Ella Shannon Bowles

Publisher: Courier Corporation

ISBN: 0486413675

Category: Cooking

Page: 327

View: 198

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800 "receipts" combine Early American cookery, Native American food, and continental influences: Vermont beef and kidney pie, oxbow Indian pudding, Down-East sour milk doughnuts, more.
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The French cook

1829

They are only fit to be eaten when the blood begins to run from the bill, which is
commonly six days or a week after they have been killed. You may then either
roast or make entities (first course, made dishes) of them. The flesh of a pheasant
is ...

Author: Louis Eustache Ude

Publisher:

ISBN: OXFORD:600004007

Category: Cooking

Page: 555

View: 788

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This early 19th-century guide to French cooking for "use of English families" teaches all of the knowledge required?to give "fashionable suppers."?It very naturally?features recipes for chocolate, including chocolate souffle and chocolate cheese.
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Four Ingredient Cooking

2002

Pheasant Cooked in Port with Mushrooms 2 pheasants , cut into portions 14 cups
port This warming dish is delicious served with mashed root vegetables and
shredded cabbage or leeks . Marinating the pheasant in port helps to moisten
and ...

Author: Joanna Farrow

Publisher:

ISBN: 0760738289

Category: Cooking

Page: 256

View: 375

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In Pursuit of Flavor

2013-03-20

RoAST PHEASANT (CoLD or HoT) WITH CURRANT OR GOOSEBERRY SAUCE
Pheasants are testy birds to cook. They need a lot of fat on them for flavor and
moistness, so you should buy only plump ones. A nice plump pheasant has a ...

Author: Edna Lewis

Publisher: Knopf

ISBN: 9780385350822

Category: Cooking

Page: 334

View: 369

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The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series Chef’s Table. Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.
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Essential P pin

2011-10-18

Pheasant Salmis with Red Wine Sauce and Mushrooms Serves 4 t A salmis is a
stew made with game birds such as pheasant or partridge. Traditionally ... It can
be prepared up to a day ahead, but the meat must be cooked at the last moment.

Author: Jacques Pépin

Publisher: Houghton Mifflin Harcourt

ISBN: 9780547607382

Category: Cooking

Page: 704

View: 294

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For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss. Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
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