Pheasant Mousse from The Robert Carrier Cookbook by Robert Carrier
Mince pheasant with ham, and pound until smooth in a mortar with thick White Sauce, 2 eggs and the softened butter. Rub mixture through a fine sieve into a bowl. Add sherry, salt, freshly ground bl...
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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
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