{"id":5419,"slug":"cold-pheasant-pie","title":"Cold pheasant pie.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pheasants","three chopped shallots","a bouquet garni","sherry wine, to cover","an onion","carrot","a little celery","two ounces of butter","a quart of stock","one pound of veal","one pound of not-too-fat pork","salt","pepper","a little allspice","pâte dough","larding pork","a few peeled blanched or parboiled pistachio nuts","meat jelly"],"ingredients_norm":["pheasant","shallot","bouquet garni","sherry wine to cover","onion","carrot","little celery","butter","stock","veal","not too fat pork","salt","pepper","little allspice","pate dough","larding pork","few peeled blanched or parboiled pistachio nut","meat jelly"],"steps":["Cut the breasts from two pheasants, and trim carefully.","Put all of the trimmings and the meat of the legs without the bones in an earthen jar; add three chopped shallots and a bouquet garni, cover with sherry wine, and allow to stand for two days.","Simmer the bones with an onion, carrot, and a little celery in two ounces of butter until slightly brown.","Cover with a quart of stock, and cook slowly until reduced one-half. Keep this to mix with the forcemeat.","Pass through a fine meat chopper one pound of veal and one pound of not-too-fat pork; season with salt, pepper and a little allspice.","Have a special game pie or pâté form lined with pâte dough.","Put a layer of forcemeat in the bottom, then a few pieces of the breasts cut in long narrow strips, and a strip of larding pork cut the same size. Lay the strips lengthwise of the pie.","Add a few peeled blanched or parboiled pistachio nuts, then another layer of forcemeat, and so continue until the form is full.","Cover the top with a thin layer of larding pork, and then cover all with dough.","Moisten the edges where the dough comes together, and close carefully, so there will be no leak.","Cut a round hole in the center and insert a little chimney made of a small piece of stiff paper; otherwise the dough will close while cooking.","Put in the oven and cook for one and one-half hours.","Then allow to become cold, remove the paper chimney, fill the hole with meat jelly, and put in ice box until set.","Cut in thin slices."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w75:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"07f5dac2ca59033a112cf68804463a3123ff1d8253ed3b74c7e70454f377ea62","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cold-pheasant-pie"}