|
This
dish is made with pheasant bones from Union
Square Market. There's plenty of meat left on
the bones to prepare the pheasant croquettes
yielding a very low cost dish.
For
the Soup
4
cups pheasant stock
4 tomatoes cored, peeled, seeded and chopped
1 crushed dried red chili pepper
For
the Pheasant Croquettes
4 ounces cooked pheasant meat (from stock)
½ cup pheasant stock
1 large shallot finely chopped
½ stick sweet butter
2/3 cup less 1 teaspoon all-purpose flour
1 whole eggs
1 egg white
1 tablespoon chopped parsley
1 tablespoon minced chives
1 teaspoon picked thyme leaves
Salt and freshly ground black pepper
1 quart vegetable oil
Bring
1/2 cup of pheasant stock and butter to a boil
in a small saucepan. Add the finely diced shallots
and cook for 30 seconds. Add all the flour at
once to the liquid and stir until thoroughly
incorporated. Remove from heat and beat in the
eggs until the pâte à choux mixture is smooth.
Cover and keep warm.
Place the pheasant meat in a food processor
and process until finely shredded and powdery.
Add approximately an equal amount of the pâte
à choux mixture to the pheasant meat and process
until the mixture is creamy. Blend in all the
parsley, chives, shallot and thyme. Season with
salt and pepper.
Roll the mixture into 64 3/4-inch balls. Freeze
any excess balls. Fill halfway a heavy tall-sided
pot with oil and heat to 350 degrees. Right
before serving the soup, add the ham balls in
small batches and fry until crisp on the exterior.
Drain on a paper towel and serve immediately.
|
