Deep fried, with chicken livers, chives, and parsley.
Not sure how to work this into a menu? Well, here’s some advice from a “hotel man” as published in the December 17, 1906 edition of The Indianapolis Sun:
Begin With Grape Fruit.
“Oysters are the next course, and should be served on the half-shell with lemon, and sauce. With the oysters the radishes are passed.
“Next the soup, followed by crab meat Mornay, which is served in individual silver dishes with toast.
“Then the entree and then the punch, with cigarettes. With the game course of roast pheasant comes wild rice made in croquettes and then the salad.
“The dessert is individual omelette souffles, brought into the dining room lighted and placed on the table. Two kinds of cheese are passed, the guests taking that which they prefer.”
What kind of cigarettes go with pheasant?
From a box sold in Warren, Michigan.
1 cup wild rice
3 cups chicken stock
4 egg yolks
1 thin slice garlic, finely chopped
1 teaspoon parsley, finely chopped
1 teaspoon chives, finely chopped
1 teaspoon onion juice
salt and pepper
2 chicken livers, parboiled and rubbed through sieve
oil for frying]
Wash 1 cup rice thoroughly in several waters.
Cook in 3 cups chicken stock in the top of a double boiler, stirring occasionally, or until liquid is absorbed.
Beat 4 egg yolks; add 1 thin slice finely-chopped garlic (not necessary), 1 teaspoon each finely chopped parsley and chives, 1 teaspoon onion juice, salt and pepper to taste, and stir mixture into tender wild rice, together with 2 parboiled chicken livers rubbed through fine sieve.
Cool, then chill thoroughly. When rice mixture is well chilled, form into 6 croquettes. Dip them in beaten egg and milk, then roll in sieved dry bread crumbs.
Chill until ready to serve; place 3 croquettes at a time in a wire basket and plunge into hot deep fat (390 deg. F.) to brown in about 2 minutes.
Drain on absorbent paper and serve hot and quick with any kind of game bird.