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Pheasants A-LA-daub

Two roasted pheasants served in savory jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pheasants A-LA-daub

Ingredients

Directions

Prepare

  1. Roast the pheasants until cooked through.

  2. Prepare a deep dish the size and shape you will serve the pheasants in.

Set the jelly

  1. Add 1½ inches of savory jelly to the bottom of the dish and let it set.

  2. Once the jelly is set and the pheasants are cold, place them in the dish breast side down.

  3. Fill the dish with jelly up to the backs of the pheasants, ensuring it is not warm enough to melt the bottom layer.

Serve

  1. Just before serving, briefly place the dish in hot water to loosen the jelly.

  2. Carefully invert the dish onto a serving platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pheasants
Provide the main meat, which is cooked first and then set whole in jelly.
Savory jelly
Forms a firm, clear setting that encases the birds and holds the dish together when unmoulded.

The step that matters

Filling the dish with jelly while keeping it cool. Jelly is a gel that melts at warm temperatures. If the liquid is too warm when poured over the birds, it will melt the bottom layer that has already set, so the layers will blur and the dish may not hold its shape when inverted.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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