The base of the sauces served with these [mousses] and [mousselines] is a [fumet] made from the carcasses and remains.
[1851—SOUFFLÉ DE FAISAN]
Prepare a very light, [mousseline] forcemeat of pheasant.
Set in a buttered soufflé saucepan, and cook in a moderate oven.
Send a fine, half-glaze sauce, flavoured with game essence, at the same time.
Cold Pheasant
[1852—FAISAN A LA BOHÉMIENNE]
Proceed as for “Faisan à la Bohémienne” hot (No. [1831]). Cook it in an earthenware terrine, and add thereto, at the same time as the prescribed brandy, enough succulent, savoury jelly to fill up the terrine.
Leave to cool for a day or two, and, when about to serve, remove the grease that has settled on the surface, by means of a spoon. Remove the last vestiges of grease by repeated scaldings; carefully wipe the terrine, and serve it incrusted in a block of ice.