Chartreuse de Faisan à la Balmoral

Ingredients

• ½ lb. cold pheasant (freed from skin and bone)
• 6 or 8 small chicken quenelles (No. 403)
• 3 large truffles
• 6 preserved mushrooms
• 3 or 4 cooked cocks' combs
• 1½ pint aspic jelly (No. 293)
• seasoning
• 1 gill Espagnole sauce (No. 236)
• 1 glass sherry
• ½ oz. meat-glaze (No. 247)
• 1 gill veloutee or bechamel sauce (No. 202)
• 1 gill cream
• 1 hard-boiled egg

Method

1. 1

   Line a charlotte or large timbale mould with aspic.

2. 2

   Ornament the bottom and sides with fancifully cut slices of truffles and white of egg, fix the garniture with liquid aspic.

3. 3

   Put the white sauce and one gill of aspic in a stewpan, reduce to one third, add the cream, reduce again, and pass through a tammy.

4. 4

   Allow this to cool a little, then mask the inside of the mould.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 343. The excerpt below is the record exactly as published.

Chartreuse de Faisan d la Balmoral. — \ lb. cold pheasant ( freed from skin and bone), 6 or 8 small chicken quenelles (No. 403), 3 large truffles, 6 preserved mushrooms, 3 or 4 cooked cocks' combs, 1£ pint aspic jelly (No. 293), seasoning, 1 gill Espagnole sauce (No. 236), 1 glass sherry, ^ oz. meat-glaze (No. 247), 1 gill ve- loutee or bechamel sauce (No. 202), 1 gill cream, 1 hard-boiled egg

Cook this with the app: pantry check, scaling, and the assistant.