Pheasant en Surprise

Ingredients

• Take a pheasant
• half a pint of good cream
• a little salt and a dust of cayenne
• half a pint of white aspic jelly
• some very clear aspic jelly, and colour it red

Method

1. 1

   Remove skin and meat from the pheasant, pound with cream, then strain.

2. 2

   Fill a mould with the mixture, cover, and simmer for 20 minutes.

3. 3

   Mix with aspic jelly, colour red, and chill.

4. 4

   Serve garnished with chervil and aspic.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Pheasant en Surprise. Take a pheasant, remove the skin from the breast and take away all the meat, removing any gristle there may be, and place it in a mortar. Have ready half a pint of good cream, and begin by pouring half the quantity over the pheasant and pound together for a few minutes, then rub it through a clean wire sieve. When passed, put it back into the mortar, add the remainder of the cream gradually into the fowl, stirring it round so that they blend together perfectly. Fill a mould with this mixture and twist a bit of buttered paper round the top ; then fold a sheet of paper several times and place it in a stewpan, put about half a pint of boiling water into the stew- pan, or more according to size of it, and let all simmer gently for twenty minutes. Add a little salt and a dust of cayenne pepper. Turn this out and mix with it half a pint of white aspic jelly. Have ready some very clear aspic jelly, and colour it red

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