Page 27 - PBCOctober2013

Pickwick Bicycle Club Magazine. Volume 10 No.3 October 2013
Recipes from the past.....

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The full menu for the 54 Annual Dinner, held in The Hotel Cecil,
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Strand on Saturday, 24 November, 1923, includes a jem of an inside
page, shown below.
There are some fascinating items listed, together with amusing
comments for the first time in these menus. I particularly like the
“Faisan en Casserole Alexis”. The nearest I can get to the recipe is that published by Auguste
Escoffier in his book “Ma Cuisine” This is how he describes it:

Faisan Casserole – Pheasant Casserole.
1 pheasant, salt, 1 tbsp. grated pork
fat, 1 strip pork fat, butter, 1 tbsp.
brandy, 3 tbsp. fairly thick gravy..
Choose a young pheasant and clean
it thoroughly. Sprinkle the inside with
a little salt and add the grated pork fat.
Truss it and wrap it in a strip of pork
fat.

Put it in a casserole with some butter,
and cook in a moderate oven, or over
a low heat, for about 35 mins. until the
pheasant is tender.

Remove from the casserole, untruss,
then return to the casserole and pour
over the brandy and the gravy.

Alternatively, sit the bird Alexis on your
knee!!

Joe, The Fat Boy