Poached Pheasant with Celery

Name: Poached Pheasant with Celery
Ingredients: 1 pheasant (or guinea fowl or small chicken), dressed weight about 1 lb 6 oz (625 g); 1 head of celery; 10 smallish shallots, about 1 inch (2.5 cm) in diameter; the wings trimmed from the bird; 1 large onion, halved; 2 thyme sprigs; 2 stalks parsley; a few peppercorns; 1 large carrot, chopped into chunks; 1 bay leaf; 2 rosemary sprigs; 1 level teaspoon salt; ¾ oz (20 g) butter; ¾ oz (20 g) plain flour; 2 fl oz (55 ml) double cream; salt and freshly milled black pepper; groundnut oil; 1 egg white; 1 level dessertspoon seasoned flour

"Celery has a wonderful affinity with poultry and game and the two have often appeared together in English recipes over the centuries. This recipe is what I would call old-fashioned comfort food. It has the purest of flavours, as the juices from the pheasant and celery combine to make a wonderful, light creamy sauce...."

INGREDIENTS

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1 pheasant (or guinea fowl or small chicken), dressed weight about 1 lb 6 oz (625 g)

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1 head of celery

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10 smallish shallots, about 1 inch (2.5 cm) in diameter

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the wings trimmed from the bird

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1 large onion, halved

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2 thyme sprigs

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2 stalks parsley

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a few peppercorns

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1 large carrot, chopped into chunks

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1 bay leaf

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2 rosemary sprigs

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1 level teaspoon salt

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¾ oz (20 g) butter

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¾ oz (20 g) plain flour

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2 fl oz (55 ml) double cream

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salt and freshly milled black pepper

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groundnut oil

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1 egg white

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1 level dessertspoon seasoned flour

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