Mousses de Faisan

Ingredients

• Six ounces of Pheasant
• One ounce of Butter
• One gill of Cream
• One gill of stiff White Sauce
• Three Eggs
• One tablespoonful of Sherry
• Salt
• Pepper

Method

1. 1

   Take six ounces of the white meat of a pheasant, and pound it in a mortar with one gill of good white sauce, one ounce of butter, three eggs, and a little pepper and salt.

2. 2

   When well mixed and pounded, rub this mixture through a hair-sieve, and stir in the tablespoonful of sherry and the gill of cream whipped.

3. 3

   Butter some small moulds and decorate them with strips of tongue or of chillies; fill the mould with the pheasant mixture and steam steadily, not too fast, for twenty minutes.

4. 4

   Pour some sauce, made from the bones and trimmings of the pheasant, round and serve very hot.

5. 5

   The sauce must boil till quite clear.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 36. The excerpt below is the record exactly as published.

Mousses de Faisan- Ingredients, Six ounces of Pheasant. One ounce of Butter. One gill of Cream. One gill of stiff White Sauce. Three Eggs. One tablespoonful of Sherry. Salt and Pepper

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