Fetites Cremes de Faisan

Ingredients

• 6 oz. cooked pheasant meat
• f pint veloutee or Allemande sauce
• \ oz. French gelatine
• 1 gill cream
• 1 gill aspic
• 1 gherkin
• 2 red chillies
• 4 teaspoonful chopped lemon-rind
• seasoning

Method

1. 1

   Mask the inside of eight or ten little timbales or dariole moulds with aspic jelly; decorate with little fancifully cut pieces of gherkin and chillies, put on the ice to set.

2. 2

   Free the meat from skin and sinews, and pound in a mortar till smooth.

3. 3

   Heat up the sauce, soak the gelatine, and let it dissolve in the sauce; mix the sauce with the pounded meat, add the lemon-rind, a little salt, pepper, and grated nutmeg to taste.

4. 4

   Put through a fine hair sieve; when cooled a little whip the cream and add to the mixture.

5. 5

   Fill up the moulds with this, place on the ice to set.

6. 6

   Turn out and dish up.

7. 7

   Decorate with chopped aspic and serve.

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.

Fetites Cremes de Faisan. — 6 oz. cooked pheasant meat, f pint veloutee or Allemande sauce (Nos. 204 and 206), \ oz. French gelatine, 1 gill cream, 1 gill aspic (No. 293), 1 gherkin, 2 red chillies, 4 teaspoonful chopped lemon-rind, seasoning

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