Petites Cremes de Faisan

Ingredients

• 6 oz. cooked pheasant meat
• 1 pint veloute or allemande sauce
• 1 oz. gelatine
• 1 gill cream
• 1 gill aspic
• 1 gherkin
• 1 hard-boiled white of egg
• 1/2 teaspoonful chopped lemon rind
• seasoning

Method

1. 1

   Coat 8-10 very small bouche or dariole moulds with aspic jelly, decorate the bottom of each with a bold star of truffle.

2. 2

   Pound the meat of the pheasant till smooth, add to it the chestnut puree, season to taste, and moisten with chaudfroid sauce and a little cream, then rub through a sieve and add the meat glaze.

3. 3

   Spread this on a clean baking sheet about 1/2 inch in thickness, and place on the ice to set.

4. 4

   Then, by means of a paste cutter, cut out as many rounds as may be required, and fill the prepared moulds with these, allowing a thin layer of aspic between each round of puree.

5. 5

   Turn out when set, and arrange neatly on the rice socle; fill the centre with a well dressed salad, and garnish the base of the dish with set aspic cut into fancy shapes.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 65. The excerpt below is the record exactly as published.

Petites Cremes de Faisan (Cold). (Small Pheasant Creams.) 6 oz. cooked pheasant meat, | pint veloute or allemande sauce, I 07. gelatine, i gill cream, i gill aspic, i gherkin, I hard-boiled white of egg, -| teaspoonful chopped lemon rind, seasoning

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