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Garnishes

From Montana food & agriculture products directory (2008).

Source and licence

From Montana food & agriculture products directory (2008), printed page 159, digitised by the Internet Archive: https://archive.org/details/9B249D55-A41E-4FCE-8B08-BBA21836AF2C

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Chive blossoms Chives, chopped Baby spinach leaves, fried Method: Pheasant Breast "Saltimbocca" Trim wing portion of each breast down to the bone and reserve trimmings for sauce.
  2. Season each breast with salt and pepper and sear on both sides until golden.
  3. Reserve breasts until cool.
  4. Place three sage leaves on the skin side of one breast and wrap breast with four slices of prosciutto, leaving wing portion exposed.
  5. Repeat with remaining breasts and reserve for final product.
  6. When ready for final assembly, roast breast in a 400° oven to an internal temperature of 140 degrees, approximately 10 minutes or more.
  7. Check with an instant read thermometer and be careful not to overcook.