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Old 08-18-2011, 12:24 PM   #11
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Quote:
Originally Posted by Bolas De Fraile View Post
June for anything other than Patisserie I don't measure.A young pheasant should be about 2lbs dressed and one breast per person should do when you are serving a starter and pud.The breast is just the tease, the pillow is the substance, it should be about 2 to 3" thick to give good presentation of the pink fanned breast.
Marmalade, I use a 2:1 ratio so two onions to the same sized fennel bulb, thats what we like but play with it. When I am using hare I put more fennel in as the meat is stronger.
Just salt and check because of the bacon.
How many pheasants do you do at a time? How many pillows to a plate?
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Old 08-18-2011, 05:23 PM   #12
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How many pheasants do you do at a time? How many pillows to a plate?
rofl!!!

i can picture bolas in a white smoking jacket, cigarette and single malt in hand, saying,"come to the bedroom dahling and we take a look...

but seriously, this looks to be a recipe from a master chef. thanks, bolas my bro.

do you hunt the beasties yourself???
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Old 08-18-2011, 09:44 PM   #13
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I've never tried pheasant, but my plate looks delicious.
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Old 08-19-2011, 12:36 AM   #14
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Originally Posted by Bolas De Fraile View Post
PAG I said crepes because the uk pancake is different to your. Mandolin 2 onions to one bulb, put in a heavy based pan with a splash of water, cartouche then put the lid on and cook it on the lowest heat possible for about 4 hrs. It tastes of sweet onion and aniseed heaven.
Thanks!
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Old 08-19-2011, 01:22 AM   #15
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Originally Posted by ChefJune View Post
How many pheasants do you do at a time? How many pillows to a plate?
One young pheasant/guinea fowl between 2, 1 large hare/rabbit(wild) between 4, 1 pigeon per person, I would not use partridge(my favorite fowl) as the flavor is to delicate.
One pillow, the size of which should be in relation to your plate, the plate should be a white rimmed soup plate, this with the height of the dish, the deep, rich, dark sheen of the sauce that you monte au buerre, the dark breast that is fanned to reveal the pink moist inside laying supine on a golden pillow is visually not as good as my spam wellington
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Old 08-19-2011, 02:00 AM   #16
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rofl!!!

i can picture bolas in a white smoking jacket, cigarette and single malt in hand, saying,"come to the bedroom dahling and we take a look...

but seriously, this looks to be a recipe from a master chef. thanks, bolas my bro.

do you hunt the beasties yourself???
Its my scarlet smoking trousers that give the game away.
Thanks for those kind words mate, I invented it years ago when I was staying in a guitte in Perigueux, the owner was a quite well known chef and cookery school owner, I was cooking a gougere for lunch when he visited for the rent, I did not know he was a chef, he tried a piece and said for a Brit it was quite good.I invited him and his wife to dinner two days later and gave them 5 courses including the recipe but made with wild pigeon.We then had Sunday lunch at his house and I had the honor of prepping for him from 8 am.He opened with the best terrine I have eaten, it was made 48 hrs before.The recipe is so simple.
I did shoot for the pot but not anymore my wife does not like it.
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Old 08-19-2011, 02:05 AM   #17
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Its my scarlet smoking trousers that give the game away.
Thanks for those kind words mate, I invented it years ago when I was staying in a guitte in Perigueux, the owner was a quite well known chef and cookery school owner, I was cooking a gougere for lunch when he visited for the rent, I did not know he was a chef, he tried a piece and said for a Brit it was quite good.I invited him and his wife to dinner two days later and gave them 5 courses including the recipe but made with wild pigeon.We then had Sunday lunch at his house and I had the honor of prepping for him from 8 am.He opened with the best terrine I have eaten, it was made 48 hrs before.The recipe is so simple.
I did shoot for the pot but not anymore my wife does not like it.
Cool story!
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