Pheasant Mousse in Aspic a la Violet

Ingredients

• a pheasant well
• sufficient to cover it
• sherry
• onions
• carrots
• pepper
• salt
• three tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• four tablespoons whipped cream

Method

1. 1

   Singe, pick, clean, and wash the pheasant.

2. 2

   Tie up and simmer in water with sherry, onions, carrots, pepper, and salt until tender.

3. 3

   Leave in juice until cold.

4. 4

   Cut breast into slices and layer in a ring mould with aspic.

5. 5

   Pass remaining meat through a machine, mix with sherry, pepper, salt, and gelatine.

6. 6

   Stir until cold, add whipped cream, fill the mould, and chill.

7. 7

   Serve garnished with lettuce and chopped aspic.

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.

Pheasant Mousse in Aspic, a la Violet Mousse de Faisan en Aspic, a la Violet Singe, pick, clean, and wash a pheasant well; tie up and put in a pan with water (sufficient to cover it), sherry, -onions, carrots, pep¬ per, and salt; let simmer slowly from forty-five minutes to one AMERICAN COOK BOOK hour — until the meat is tender; leave in the juice until cold. When cold, cut the breast in slices across; put one piece on top of another in a ring mould that has been glazed half inch with clear aspic; when the bottom of the mould is covered, fill with aspic the height of the pheasant. Pass the rest of the meat from the pheasant through machine; measure by the cup. Add to each cup one tablespoon sherry, pepper, salt, and three tablespoons dissolved Cox’s gelatine. Stir until cold; when cold, add four tablespoons whipped cream

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