Cold Pheasant a la Berny

Ingredients

• the pheasant
• a parfait of foie gras
• a thin coat of foie gras mousse
• eight boned, stuffed, poached and cold larks
• brown Chaud-froid sauce
• pieces of truffle
• aspic jelly

Method

1. 1

   Roast the pheasant and keep it underdone.

2. 2

   When it is quite cold, raise its fillets and leave the legs and wings attached to the carcass.

3. 3

   Bone the carcass; garnish its inside with foie gras parfait, cover with foie gras mousse, replace the fillets, fill gaps with sauce mousse, and let set.

4. 4

   Glaze with aspic jelly.

5. 5

   Coat larks with brown Chaud-froid sauce, decorate with truffle, and glaze with aspic jelly.

6. 6

   Dish the pheasant on a low force-meat cushion, surround with larks, and garnish with aspic.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 54. The excerpt below is the record exactly as published.

COLD PHEASANT A LA BERNY ROAST the pheasant and keep it underdone. When it is quite cold, raise its fillets and leave the legs and wings attached to the carcase. By means of scissors, completely bone the carcase ; garnish its inside with a parfait of foie gras, and cover it with a thin coat of foie gras mousse. Replace the fillets upon this mousse, after having sliced them and fill any gaps that may exist between the slices with some of the sauce mousse, thus reconstructing the bird. Let the mousse set thoroughly and then glaze with aspic jelly. Meanwhile coat eight boned, stuffed, poached and cold larks with brown Chaud-froid sauce ; decorate with pieces of truffle

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