Pheasant Mousse

• 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