Pound the meats taken from two roast partridges or chickens, with a piece of butter, a few parings of cooked foies-gras and two or three spoonfuls of reduced veloute' sauce (No. 415); pass the whole through a sieve. Dilute this pulp with ten egg-yolks and one whole one, two gills of good raw cream and two gills of very concentrated game linnet (No.:397) prepared with the partridge bones or those of the chickens. Pour this preparation into a small vegetable dish or small buttered timbale molds (No. 1, Fig. 137), and poach in a bain-marie, done by placing the dish in a saucepan containing hot water, having this water quiver only and not boil. As soon as the cream is set, remove to serve.

(2241). Cream Of Pheasant, Chantilly (Creme De Faisan, Chantilly)

Pound the meats of a raw pheasant; season and pass them through a sieve; return to the mortar and pound again with four egg-yolks, and three-quarters as much butter; put this into a thin metal bowl, and beat on ice to render it smooth and acquire a body, mixing in about a gill of raw cream; try a little piece in the oven in a very small mold to discover its consistency, and rectify when necessary. Prepare a montglas composed of uncooked foies-gras, truffles, and recently cooked tender red beef tongue; place it in a small sautoir to mingle with two or three spoonfuls of veloute sauce (No. 415) reduced with pheasant fumet (No. 397); keep it in a bain-marie. Butter a mold (Fig. 139) with clarified butter; fill with the forcemeat, smooth the top, then poach in a bain-marie for twenty minutes, with a white paper laid on top; wipe the mold neatly after it has been removed, and turn the contents over on to a rice croustade foundation (Fig. 9a) fastened on to a dish; this to be an inch thick, and slightly wider than the mold; fill the hollow at once with the montglas; brush the forcemeat lightly with a little of the veloute sauce, serving more separately.