The Swedish, French, American cook book

Singe, pick, clean, and wash a pheasant well; tie up and put in a pan with sufficient water to cover it; add sherry, onions, carrots, pepper, and salt; let simmer slowly from forty-five minutes to one hour — until the meat is tender; leave in the juice until cold. When cold, remove the breast and carve in thin slices (cut them in oval shapes), and put on a platter — allow one individual slice for each person. Pass the rest of the meat through machine about twice; measure it by the cup. To each cup take two table¬ spoons pate de foie gras; press that through a very fine sieve so that it is free from lumps; add three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper and salt to taste, and stir on ice until cold. When cold, add four tablespoons cream. Mount this on top of the slices of pheasant — make in a perfect shape of an egg, smooth on the top, leave in icebox until cold. When cold, put on a broiler, chaud-froid with a white chaud-froid sauce, garnish with truffles — a wishbone or a daisy on each. Serve on a foundation of aspic a la macedoine, with aurorian sauce or mayon¬ naise dressing in the centre, as a salad, with a bunch of lettuce leaves in the centre and around. Complete salad for luncheon or dinner. Pheasant Mousse in Aspic, a la Violet Mousse de Faisan en Aspic, a la Violet Singe, pick, clean, and wash a pheasant well; tie up and put in a pan with water (sufficient to cover it), sherry, -onions, carrots, pep¬ per, and salt; let simmer slowly from forty-five minutes to one hour — until the meat is tender; leave in the juice until cold. When cold, cut the breast in slices across; put one piece on top of another in a ring mould that has been glazed half inch with clear aspic; when the bottom of the mould is covered, fill with aspic the height of the pheasant. Pass the rest of the meat from the pheasant through machine; measure by the cup. Add to each cup one tablespoon sherry, pepper, salt, and three tablespoons dissolved Cox’s gelatine. Stir until cold; when cold, add four tablespoons whipped cream; fill the mould, put more aspic on top, leave in ice¬ box until ready to serve. Then turn out on a platter on a paper doily. Garnish with lettuce leaves all around and chopped aspic. Serve with green peas and mayonnaise dressing in the centre as a complete salad for luncheon or dinner. Boned Pheasant ( Faisan desosse ) a la Galantine Singe, pick, clean, and wash a pheasant well; split the back; wash, draw, dry well. Beginning at the back remove the bone — carefully, so as not to tear the skin. Stuff with chicken mousse, some strips of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie; boil from forty-five minutes to an hour (according to size) with water, pepper, salt, and vegetables. When ready, take out of the pot, tie napkin closer at each end to make the pheasant very plump, put a pie plate on the top with an iron and let stand until cold. When cold, put in aspic. How to Put in Aspic. Glaze a box mould with aspic; decorate with truffles, green olives, Spanish pepper, etc., according to taste. Then cut the pheasant in thin slices; put carefully into the mould that has about one and a half inches of aspic — turn the breast down; fill the mould carefully with the cold aspic; leave until cold.