Ballotine of Pheasant with Cherry Salad

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (18)

Ballotine

Take the leg of the pheasant and bone it; leave as much skin as possible to wrap over the farce ↝ Pheasant, leg, meat only, raw [Poultry Products]
half a pound of raw pheasant or any kind of game ↝ Pheasant, raw, meat only [Poultry Products]
a quarter of a pound of raw ham or bacon ↝ Ham [Cold cuts and cured meats]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
one large chopped truffle
four chopped button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
one ounce of cooked tongue or ham chopped ↝ Tongue [Liver and organ meats]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two ounces of pâté de foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]
little buttered cloth
good stock

Garnish and Masking

aspic mayonnaise
strips of tongue ↝ Tongue [Liver and organ meats]
French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
little rounds of truffle
warm aspic
cherry salad ↝ Cherries, raw [Other fruits and fruit salads]

Instructions (18)

Bone the leg of the pheasant, leaving as much skin as possible to wrap over the farce.
Pound together half a pound of raw pheasant or any kind of game and a quarter of a pound of raw ham or bacon and pass through a coarse wire sieve.
Season with a little cayenne pepper, a pinch of salt.
Add one large chopped truffle, four chopped button mushrooms, one ounce of cooked tongue or ham chopped.
Mix with two raw yolks of eggs.
Force the mixture into the leg of the pheasant by means of a forcing bag and pipe.
Make a little well in the centre of the farce with the finger wetted with warm water.
In the space, put two ounces of pâté de foie gras, which is cut in strips.
Wrap the farce over and sew up the leg.
Tie up in a little buttered cloth.
Cook in good stock for rather better than half an hour.
When cool, cut in slices.
Mask with aspic mayonnaise and ornament with strips of tongue and French gherkin and little rounds of truffle in any pretty design.
Set till firm.
Dip in warm aspic.
Trim the slices from the aspic.
Dish on a dish of aspic.
Garnish with cherry salad.

Original Text

Ballotine of Pheasant with Cherry Salad.
(Ballotine de Faisan au Salade de Cerises.)
Take the leg of the pheasant and bone it; leave as much skin as possible to wrap over the farce; pound together half a pound of raw pheasant or any kind of game and a quarter of a pound of raw ham or bacon and pass through a coarse wire sieve; season with a little cayenne pepper, a pinch of salt, and add one large chopped truffle, four chopped button mushrooms, one ounce of cooked tongue or ham chopped, and mix with two raw yolks of eggs; force into the leg of the pheasant by means of a forcing bag and pipe; make a little well in the centre of the farce with the finger wetted with warm water, and in the space put two ounces of pâté de foie gras, which is cut in strips; wrap the farce over and sew up the leg, tie up in a little buttered cloth, and cook in good stock for rather better than half an hour. When cool cut in slices and mask with aspic mayonnaise and ornament with strips of tongue and French gherkin and little rounds of truffle in any pretty design; set till firm, then dip in warm aspic, trim the slices from the aspic, dish on a dish of aspic, and garnish with cherry salad.

Notes

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