Take a Pheasant, remove the skin from the breast and take away all the meat, removing any gristle there may be, and place it in a mortar. Have ready half a pint of good cream, and begin by pouring half the quantity over the Pheasant and pound together for a few minutes, then rub it through a clean wire sieve. When passed, put it back into the mortar, add the remainder of the cream gradually into the fowl, stirring it round so that they blend together perfectly. Fill a mould with this mixture and twist a bit of buttered paper round the top; then fold a sheet of paper several times and place it in a stewpan, put about half a pint of boiling water into the stewpan, or more according to size of it, and let all simmer gently for twenty minutes. Add a little salt and a dust of cayenne pepper. Turn this out and mix with it half a pint of white aspic jelly. Have ready some very clear aspic jelly, and colour it red. Take a pretty shaped jelly mould, pour in a little of the red aspic to about rather more than a quarter of the mould. When this is cool, put in the Pheasant and aspic mixture, and place on ice for four hours; when properly frozen, turn out, and garnish the top with a wreath of fresh chervil leaves. Serve chopped aspic in little mounds round the base alternately with mounds of mayonnaise SALAD or tomatoes.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)