PHEASANT

The true pheasant is, with few exceptions, found only in Europe, but much attention is being paid to efforts to popagate it here and with good promise of success. Among the best known types are the "Ringneck," a native of China, distinguished by the broad white ring around its neck; the "English," and the Japanese or "Versi-color." The Ringneck is also variously known as the Chinese, Mongolian, Oregon, etc., and the English as the "Dark-necked" and Hungarian.

Before cooking, a pheasant should be hung by its tail for at least a week, or till its gamey flavor is pronounced.

added by the pass

Recipes that use pheasant

50 dishes across the Historical Foodie library call for pheasant.

The Epicurean · 50

No. 179 To Dress, Singe and Truss Poultry and Game for Roasting Pour Habiller, Flamber et Brider la Volaille et le Gibier a Plumes pour Rotir
No. 192 Clarified Game Consomme Consomme de Gibier Clarifie
No. 1956 Guinea Fowls Larded and Decorated with Their Own Feathes—Roasted Pintades Piquees Roties Garnies de Leur Plumage
No. 2090 Partridges—Minced Emince de Perdreaux
No. 2105 Breasts or Fillets of Pheasants with Truffles Ailes ou Filets de Faisans aux Truffes
No. 2106 Salmis of Pheasant a la Lorenzo Salmis de Faisan a la Lorenzo
No. 2107 Pheasants Adorned with Their Own Plumage—Roasted Faisans Rotis Garnis de Leur Plumage
No. 2108 Pheasants a la Montebello Faisans a la Montebello
No. 2109 Pheasant a la Perigueux Faisan a la Perigueux
No. 2110 Pheasant Truffled—Roasted Faisan Truffe Roti
No. 2111 Pheasant with Truffles—Larded Faisan Pique aux Truffes
No. 22 Pheasant and Grouse or Prairie Chicken; How to Carve Pour Decouper un Faisan une Grouse ou un Tetras
No. 2241 Cream of Pheasant, Chantilly Creme de Faisan, Chantilly
No. 2262 Cutlets of Pheasant a la Reginald Cotelettes de Faisan a la Reginald
No. 227 Consomme Cream of Pheasants or Game Consomme Cremex de Faisans ou Gibier
No. 2283 Escalops of Pheasants with Olives Escalopes de Faisans aux Olives
No. 2299 Hashed Pheasant Hachis de Faisan
No. 2306 "pain" of Pheasant with Cream Pain de Faisan a la Creme
No. 2334 Quenelles of Pheasant—Fried Quenelles de Faisan Frites
No. 2365 Souffle of Pheasant a la Andrew Souffle de Faisan a la Andrew
No. 2417 Aspic of Pheasant Aspic de Faisan
No. 2423 Voliere Galantine of Pheasants a la Casimir Perier Voliere Galantine de Faisans a la Casimir Perier
No. 2424 Voliere Galantine of Pheasant a la Waddington Voliere Galantine de Faisan a la Waddington
No. 2456 Chaudfroid of Fillets of Pheasants Chaudfroid de Filets de Faisans
No. 2457 Chaudfroid of Prairie Hen-Grouse Chaudfroid de Poule de Prairie--Tetras
No. 2477 Cutlets of Pheasant in Chaudfroid Chaudfroid de Cotelettes de Faisan
No. 2494 Galantine of Pheasant a la Lorenzo Galantine de Faisan a la Lorenzo
No. 2495 Galantine of Pheasant Cut Up Galantine de Faisan Decoupee
No. 2505 Garnishing of Eggs a la Justine Garniture d'Oeufs a la Justine
No. 2538 Mousseline of Pheasants, Princess Mousseline de Faisans, Princesse
No. 2546 "pain" of Game, Diana Pain de Gibier a la Diane
No. 2553 Pheasant Stuffed a la Prince Orloff Faisan Farci a la Prince Orloff
No. 2556 Game Pie Dressed a la Lesage Pate de Gibier Dresse a la Lesage
No. 2567 Snipe Pie Pate de Becassines
No. 2592 Socles and Ornaments Socles et Ornements
No. 2605 Timbale of Pheasants with Truffles Timbale de Faisans aux Truffes
No. 2850 Eggs Œufs
No. 389 Game Essence Essence de Gibier
No. 398 Chicken or Game Glaze Glace de Volaille ou de Gibier
No. 51 To Prepare Croutons for Soups, Roasts, Vegetables, Eggs, Etc. (pour Preparer les Croutons Pour les Soupes, Rotis, Legumes Œufs, etc.
No. 536 Salmis Sauce, with White Wine, with Champagne, with Red Wine and Truffles Sauce Salmis, au vin Blanc au Champagne, au vin Rouge et aux Truffes
No. 643 Bouchees of Puree of Pheasants Garnishing Garniture de Bouchees a la Puree de Faisans
No. 66 Chopped Forcemeat for Game Galantines Farce Hachis pour Galantines de Gibier
No. 891 Pheasant Croquettes Croquettes de Faisans
No. 917 Mousseline of White Game a la Medicis Mousseline de Gibier Blanc a la Medicis
No. 929 Palmettes of Pheasants a la Torrens Palmettes de Faisans a la Torrens
No. 936 Puree of Game Patties Bouchees de Puree de Gibier
No. 950 Rissoles a la Demidoff Rissoles a la Demidoff

… and 2 more recipes use pheasant.