Ballotine of Pheasant with Cherry Salad from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the leg of the pheasant and bone it; leave as much skin as possible to wrap over the farce; pound together half a pound of raw pheasant or any kind of game and a quarter of a pound of raw ham ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mortar and pestle
Ingredients
- cherry salad
- aspic
- french gherkin
- aspic mayonnaise
- tongue
- warm water
- pâté de foie gras
- ham
- raw yolks of eggs
- button mushrooms
- salt
- truffle
- bacon
- cayenne pepper
- game
- raw ham
- pheasant
- raw pheasant
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