Galantine of Pheasant a la Mode

Ingredients

• three-quarters of a pound of sausage meat
• a dozen oysters
• three or four truffles
• a slice of tongue
• three rashers of fat bacon
• half a teaspoonful of herbs mixed
• half an ounce of melted gelatine
• two yolks of eggs

Method

1. 1

   Bone a pheasant, cut off the legs and press what is left of the leg inside, and cut away any sinews.

2. 2

   Mix sausage meat, oysters, truffles, tongue, bacon, cayenne pepper, herbs, gelatine, and egg yolks.

3. 3

   Spread over the pheasant, roll it up tightly in a cloth, and boil for an hour.

4. 4

   Remove the cloth, cut into thin slices, and serve with cress salad and aspic jelly.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Galantine of Pheasant a la Mode. Bone a pheasant, cut off the legs and press what is left of the leg inside, and cut away any sinews. Take three-quarters of a pound of sau- sage meat, a dozen oysters, three or four truffles, a slice of tongue, and three rashers of fat bacon. Cut the truffles into small dice, also the tongue and bacon. Mix all together with the sausage meat, adding a little cayenne pepper, half a tea- spoonful of herbs mixed, half an ounce of melted gelatine, and two yolks of eggs

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