Pheasant Mousse from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• a few cooked green peas, or finely chopped parsley and truffles
• ¼ pint double cream, stiffly whipped
• clarified butter
• salt and freshly ground black pepper
• 1 tablespoon dry sherry
• tomato sauce
• 2 eggs
• ¼ pint very thick white sauce, using much less liquid
• 6 ounces pheasant breast
• 2 tablespoons softened butter
• pinch of nutmeg
• 2 ounces ham
• grated lemon rind