Quenelles of Pheasant a la Prince Albert

Ingredients

• breast meat of two pheasants
• Mask them with a white sauce
• cut truffle in the middle

Method

1. 1

   Make quenelles from the pheasant meat.

2. 2

   Mask with a white sauce containing aspic and chopped oysters.

3. 3

   Once set, place truffle shapes in the center and serve on a pink aspic border with champignons.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 41. The excerpt below is the record exactly as published.

Quenelles of Pheasant a la Prince Albert Make some quenelles in the usual way with the breast meat of two pheasants. Mask them with a white sauce in which aspic and oysters have been introduced, the oysters having been chopped and 102 COOKERY A LA MODE tammied. When the sauce has set, place some little shapes of cut truffle in the middle

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