Galantine of Pheasant à la Mode
A historical recipe from Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888).
A historical recipe
Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Project Gutenberg eBook #31982.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Digitised by Project Gutenberg, eBook #31982 (https://www.gutenberg.org/ebooks/31982). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of sausage meat
- a slice of tongue
- a teaspoonful of herbs mixed
- an ounce of melted gelatine
Method
- Bone a pheasant, cut off the legs and press what is left of the leg inside, and cut away any sinews.
- Take three-quarters of a pound of sausage meat, a dozen oysters, three or four truffles, a slice of tongue, and three rashers of fat bacon.
- Cut the truffles into small dice, also the tongue and bacon.
- Mix all together with the sausage meat, adding a little cayenne pepper, half a teaspoonful of herbs mixed, half an ounce of melted gelatine, and two yolks of eggs.
- Mix well together, and spread over the pheasant evenly.
- Then roll it up lengthways and tightly in a cloth and place it in saucepan to boil for an hour, then take it out and remove the cloth carefully.
- To serve this dish, cut it up into thin slices and dish them in a circle, letting one piece overlap the other uniformly all round.
- Place a little cress salad compressed into a ball on the top, and at the base a few croûtons of aspic jelly at an equal distance apart, and a little chopped aspic between.
- Sprinkle a little over the salad ball at the top.