Pheasant Blanc Mange aux Truffes

Ingredients

• Take a couple of pheasants
• three-quarters of a pint of liquid aspic
• half a pint of cream
• Cut some truffles into thin slices

Method

1. 1

   Boil the pheasants.

2. 2

   Chemise two round moulds with clear aspic jelly.

3. 3

   Ornament the bottoms with truffles dipped in aspic.

4. 4

   Whip liquid aspic until thick and chemise the moulds again.

5. 5

   Chop the pheasant meat, mix with cream, and fill the moulds.

6. 6

   Pour liquid aspic over and chill until set.

7. 7

   Turn out and decorate with aspic croutons and barberries.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 40. The excerpt below is the record exactly as published.

Pheasant Blanc Mange aux Truffes Take a couple of pheasants (if two entrees are required) and boil them. Whilst they are boiling chemise two plain round moulds with clear aspic jelly. Cut some truffles into thin slices, and when the aspic in the moulds is set, ornament the bottoms with the truffles cut into ornamental shapes, such as stars, crescents, or fleur-de-lys, dipping them into aspic first to make them adhere. Next put three- quarters of a pint of liquid aspic into a basin, and with a whisk whip it till it becomes quite white and to the consistence of thick cream. Chemise the moulds again with this by turning them round and round ; it should be quite an inch thick. Now skin the pheasants and cut off all the white meat, chop it and then pound it with a little cream, and rub it through a wire sieve. Put this into a basin, and add half a pint of cream

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