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Ingredients for the Forcemeat (Rest of the Pheasant)
The rest of the Pheasant.
One gill of Espagnole Sauce.
One wineglass of Sherry.
Two ounces of Foie-gras.
Two ounces of Panada.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › Ingredients for the Forcemeat (Rest of the Pheasant)
The rest of the Pheasant.
One gill of Espagnole Sauce.
One wineglass of Sherry.
Two ounces of Foie-gras.
Two ounces of Panada.