Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives.

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Old 17-10-2003, 11:59 PM
jmarvell
 
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Default Pheasant under glass?

Can anyone tell me about this dish?

Thanks

J


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Old 18-10-2003, 07:22 AM
Robert Klute
 
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Default Pheasant under glass?

On Fri, 17 Oct 2003 22:59:00 GMT, jmarvell
wrote:

Can anyone tell me about this dish?


It is a presentation method, where the dish is kept under a glass bell
or dome. It helps keep the dish hot. Although most think of an entire
pheasant served whole under a large dome, most recipes I have seen have
been for the breast. Vincent Price's "A Treasury of Great Recipes" has
a recipe for Breast of Pheasant sous Clouche from Antoine's in New
Orleans where the dish is served under a glass bell.

Pheasant is another one of those game animals that require aging.
Brillat-Savarin (of Iron Chef fame) thought that a good chicken was
better than fresh pheasant. He recommended at least 8 days of aging.
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Old 23-10-2003, 09:05 PM
Lazarus Cooke
 
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Default Pheasant under glass?

In article , Robert Klute
wrote:

Pheasant is another one of those game animals that require aging.
Brillat-Savarin (of Iron Chef fame) thought that a good chicken was
better than fresh pheasant. He recommended at least 8 days of aging.


But let's remember that beef, too, needs ageing - quite a lot of
ageing, if it's going to taste good

L

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