Pheasant in Aspic

Ingredients

• 1 pint Aspic Jelly (Recipe Ii8)
• A few slices of Tongue
• The remains of a cold Pheasant
• Truffle
• and White of Egg

Method

1. 1

   Prepare aspic jelly and pour into a mould about half an inch thick, decorate with truffle, white of egg, and tongue, then pour in more jelly to set the garnishing.

2. 2

   Cut up pheasant into neat slices, arrange in layers, setting each with jelly until the mould is full.

3. 3

   Set on ice, and when firm, turn out and serve with parsley.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 35. The excerpt below is the record exactly as published.

PHEASANT IN ASPIC 1 pint Aspic Jelly (Recipe Ii8). A few slices of Tongue. The remains of a cold Pheasant. Truffle and White of Egg

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