Galantine of Pheasant

Name: Galantine of Pheasant
Yield: Serves Six
Ingredients: pinch of thyme; 900 ml/1½ pints water; 15 g/½ oz powdered gelatine; 1 or 2 egg whites, and the egg shells; 1 teaspoon peppercorns; 1 bay leaf; small bunch of parsley; salt; 1 or 2 egg whites, and the egg shells; 2 button mushrooms, sliced; strip of cucumber skin; 2 or 3 stuffed olives, sliced; 2 tablespoons Marsala; 1 onion, finely chopped; 50 g/2 oz fresh white breadcrumbs; 100 g/4 oz belly of pork, minced; 225 g/8 oz raw chicken meat, minced; 1 large pheasant, preferably a hen; 1 large pheasant, preferably a hen; few slices celery; few slices onion; few slices carrot; 1 large mushroom, sliced; 1 slice cooked tongue, cut into strips; 1 slice cooked ham, cut into strips; 1 tablespoon chopped parsley salt and freshly ground black pepper; 1 tablespoon chopped parsley salt and freshly ground black pepper

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 large pheasant, preferably a hen
225 g/8 oz raw chicken meat, minced

Main course

Method

To bone the pheasant: first cut off its head, then cut through the skin from the parson’s nose to the head all along the backbone. With a short sharp knife work the skin and flesh away from the carcase keeping as close to the bones as possible and working back the flesh as you go. Do first one side and then the other. Chop the drumstick knuckle end off, and the wing pinions. Work the leg and wi