Pheasant Mousse

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 6 ounces pheasant breast
  • 2 ounces ham
  • ¼ pint


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 black pepper, nutmeg and grated lemon rind. Mix well, then fold in stiffly whipped cream. Grease a plain mould with clarified butter; decorate with cooked green peas, or finely chopped parsley and truff