{"id":4477,"slug":"puree-of-pheasant-st-hubert","title":"Purée of pheasant, St. Hubert","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one roasted pheasant","two quarts of bouillon","a bouquet garni","three ounces of butter","three spoonsful of flour","salt and pepper","a glass of fine dry sherry wine"],"ingredients_norm":["roasted pheasant","bouillon","bouquet garni","butter","spoonsful of flour","salt and pepper","fine dry sherry wine"],"steps":["Remove the breast of a roasted pheasant and cut in small squares.","Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour.","In a sauce pot put three ounces of butter; when hot add three spoonsful of flour, and allow to become nice and brown.","Then strain the broth into the sauce pot and boil for thirty minutes.","Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve.","Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine."],"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:w14:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"35078a245131b0caf6dec081e0ed86bf44b591018e7a185d6017e4aebe94e760","created_at":"2026-08-02T16:37:02Z","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/puree-of-pheasant-st-hubert"}