Galantine of Pheasant à la Mode

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (17)
Instructions (9)
  1. Bone a pheasant, cut off the legs and press what is left of the leg inside, and cut away any sinews.
  2. Take three-quarters of a pound of sausage meat, a dozen oysters, three or four truffles, a slice of tongue, and three rashers of fat bacon.
  3. Cut the truffles into small dice, also the tongue and bacon.
  4. Mix all together with the sausage meat, adding a little cayenne pepper, half a teaspoonful of herbs mixed, half an ounce of melted gelatine, and two yolks of eggs.
  5. Mix well together, and spread over the pheasant evenly.
  6. Then roll it up lengthways and tightly in a cloth and place it in saucepan to boil for an hour, then take it out and remove the cloth carefully.
  7. To serve this dish, cut it up into thin slices and dish them in a circle, letting one piece overlap the other uniformly all round.
  8. Place a little cress salad compressed into a ball on the top, and at the base a few croûtons of aspic jelly at an equal distance apart, and a little chopped aspic between.
  9. Sprinkle a little over the salad ball at the top.
Original Text
Galantine of Pheasant à la Mode. Bone a pheasant, cut off the legs and press what is left of the leg inside, and cut away any sinews. Take three-quarters of a pound of sausage meat, a dozen oysters, three or four truffles, a slice of tongue, and three rashers of fat bacon. Cut the truffles into small dice, also the tongue and bacon. Mix all together with the sausage meat, adding a little cayenne pepper, half a teaspoonful of herbs mixed, half an ounce of melted gelatine, and two yolks of eggs. Mix well together, and spread over the pheasant evenly. Then roll it up lengthways and tightly in a cloth and place it in saucepan to boil for an hour, then take it out and remove the cloth carefully. To serve this dish, cut it up into thin slices and dish them in a circle, letting one piece overlap the other uniformly[Pg 46] all round. Place a little cress salad compressed into a ball on the top, and at the base a few croûtons of aspic jelly at an equal distance apart, and a little chopped aspic between. Sprinkle a little over the salad ball at the top.
Notes
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