Pheasant in Aspic

Ingredients

• the pheasant
• chicken mousse
• some strips of tongue
• Spanish pepper
• truffles
• pepper
• salt
• vegetables
• about one and a half inches of aspic
• a box mould
• chopped aspic
• lettuce leaves

Method

1. 1

   Tear the skin of the pheasant, stuff with chicken mousse, tongue, Spanish pepper, and truffles.

2. 2

   Shape, roll, and tie; boil for 45 minutes to an hour with water, pepper, salt, and vegetables.

3. 3

   After boiling, tie the napkin closer at each end to make the pheasant plump, place a pie plate on top with an iron, and let stand until cold.

4. 4

   Glaze a box mould with aspic, decorate with truffles and olives, cut the pheasant into thin slices, and fill the mould with cold aspic.

5. 5

   Leave until cold, dip the mould in lukewarm water, turn out, and garnish with chopped aspic and lettuce leaves.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 338. The excerpt below is the record exactly as published.

chicken mousse, some strips of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie; boil from forty-five minutes to an hour (according to size) with water, pepper, salt, and vegetables. When ready, take out of the pot, tie napkin closer at each end to make the pheasant very plump, put a pie plate on the top with an iron and let stand until cold. When cold, put in aspic. How to Put in Aspic. Glaze a box mould with aspic; decorate with truffles, green olives, Spanish pepper, etc., according to taste. Then cut the pheasant in thin slices; put carefully into the mould that has about one and a half inches of aspic — turn the breast down; fill the mould carefully with the cold aspic; leave until cold. When cold, dip the mould in lukewarm water, turn out, garnish with chopped aspic and lettuce leaves

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