Home › The Principles of Cookery › Forcemat for Pheasant

Forcemat for Pheasant

Take the livers of two fowls; see that they are sound, and that the gall has been properly cleared away. Parboil them, and then pound in a mortar, with half a pound of grated ham, cooked, and without fat, three or four truffles, or mushrooms, if the former cannot be had, half a tea-spoonful of minced parsley, and a shallot. Flavour with pepper, salt, and a little nutmeg. Blend with the forcemeat three ounces of butter, and stuff the bird. Time, five minutes to boil livers. Probable cost, exclusive of truffles, 1s. 4d. Sufficient for one pheasant.