Home › Fish › Pepper and Salt (Breadcrumbs One gill)

Pepper and Salt (Breadcrumbs One gill)

Breadcrumbs. One gill of Demi-glace Sauce.

A Jardinière of Vegetables.

Remove the fillets from a pheasant; flatten them with a cutlet-bat, cut into neat heart-shapes, season with pepper and salt. Dissolve half an ounce of butter in a sauté-pan; put in the fillets and fry a little on both sides until firm. Place them between two tin sheets, and press lightly until cold. Trim them neatly; dip them in nearly cold Allemande sauce; set them to cool; when cold, egg and breadcrumb them twice, and put them on a plate.

Fry the épigrammes in clarified butter or lard; put short bones in the small ends; dish them up in a circle on the forcemeat border; fill the centre of the border with a garnishing à la jardinière ; pour some demi-glace sauce round the dish, and serve.