Galantine of Pheasant with Morels from Tony Bilson's Recipe Book by Tony Bilson
This is the basic method I use for all galantines and ballotines. The difference between a galantine and a ballotine is boringly technical but basically, ballotine is made by stuffing the legs of t...
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Ingredients
- 2 egg whites
- 350 ml cream
- salt
- ground black pepper
- 300 ml cream
- 50 g dried morels, soaked in water
- 300 g pheasant meat
- 3 shallots, chopped
- 60 ml cognac
- 2 sprigs thyme
- 1 bay leaf
- 1 pheasant, weighing 750 g
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