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The Official Downton Abbey Christmas Cookbook

While the stock is bubbling away, make the quenelles. Remove

the skin from the pheasant breasts and discard. You should have

 oz ( g) flesh. Cut the flesh into -inch (.-cm) chunks,

arrange in a single layer on a small sheet pan, and freeze for

 minutes. Working in two or three batches, add the pheasant

chunks to a food processor and pulse just until ground. As each

batch is ground, transfer it to a bowl.

Add the flour, egg yolk, parsley, salt, and pepper to the ground

pheasant and mix gently but thoroughly to form a cohesive

forcemeat. To shape the quenelles, using  soupspoons with deep

bowls, scoop up a generous amount of the pheasant mixture in

 spoon, gently press the bowl of the second spoon against the

forcemeat to smooth the surface and shape the top, and then

ease the quenelle off the first spoon onto a flat plate. Repeat

with the remaining forcemeat. You should have  quenelles.

Alternatively, roll the forcemeat between your palms to make

small balls about  inch (. cm) in diameter (the meatballs are

better smaller and you will have twice as many).

Pour the chicken stock into a saucepan and bring to a boil over

medium heat. Using a slotted spoon or wire skimmer, carefully

lower the quenelles into the stock and boil gently until cooked

through, – minutes. Scoop the quenelles out of the stock into

a bowl, cover, and keep warm. (Discard the stock or reserve for

another use.)

To make the garnish, using a small melon baller, cut out at least

 balls from the thick part of the celery rib. If the celery rib is

too thin for carving out balls, or if you don’t have a small melon

baller, cut the celery into neat ½-inch (-mm) cubes.

When ready to serve, warm  soup plates. Bring the strained

pheasant stock to a boil, add the sherry, and transfer to a tureen.

Place a few celery “peas” or cubes and  warm quenelles in each

warmed soup plate and sprinkle with a little parsley. Set a soup

plate on the table in front of each guest, then go around the table

and ladle the stock around the quenelles and celery garnish.

 

Ask your butcher for pheasant or chicken

carcasses (they are often free). Also request

your butcher to joint the pheasant and weigh

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meat for the quenelles. If necessary, purchase

ERI\XVE½PPIXSVQMRGIHGLMGOIRXSVIEGLXLI

weight.