See “Galantine de Volaille” (No. [1708]).
[1859—MOUSSE DE FAISAN]
Prepare the [Mousse] according to the usual procedure, and mould it after the manner of “Mousse de Volaille” (No. [1711]).
[1860—PAIN DE FAISAN EN BELLE-VUE]
The procedure follows that of No. [1709], but for the difference in the basic ingredient, which in this case is pheasant.
[589]
][1861—SUPRÊMES DE FAISAN CHÂTELAINE]
Raise the [suprêmes] and prepare them exactly like the [suprêmes] of fowl in “Chaud-froid Félix Faure” (No. [1691]). Poach them; cool them, and cut them into medallions as explained.
Cover half of these medallions with chicken [Mousse], and the other half with pheasant [Mousse]. Keep on ice for some time that the [Mousse] may set. This done, coat the first lot with brown chaud-froid sauce and the second lot with white chaud-froid sauce. Deck each medallion with small pieces of truffle. Set them in a deep, square dish (alternating the two colours), and cover with very clear, succulent aspic jelly. Leave to set and serve on a block of ice.
[1862—SUPRÊMES DE FAISAN GASTRONOME]
[Poële] the pheasant in Madeira and let it cool. Raise the fillets; cut them into thin, regular slices; coat them with brown chaud-froid sauce, and decorate according to fancy. With the trimmings and the meat of the legs, prepare a pheasant [Mousse] after the manner described under No. [1711], and mould it in a Parfait mould which should have the depth of the chaud-froid-coated slices.