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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Food, Kitchen » Pheasant Soup


2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2 large onions liced, 2/2 head of celery, the crumb of two French rolls, the yolks of 2 eggs boiled hard, salt and cayenne to taste, a little pounded mace, if liked.


Cut up the pheasant, flour and braise them in the butter and ham till they are of a nice  brown, but not burnts. Put  them in a stewpan, with the onion, celery, and seasoning, and simmer for 2 hours. Strain the soup, pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs, put it to the soup, give one boil and serve.

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