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Chartreuse de Faisan à la

Balmoral. (Chartreuse of Pheasant, Cold.) Ingredients.

Half a pound of cold Pheasant (freed from skin and bone). Six to eight small Chicken Quenelles.

Three large Truffles.

Six preserved Mushrooms.

Three to four cooked Cocks' Combs.

One and a quarter pints of Aspic Jelly.

Seasoning. Half a pint of Espagnole Sauce.

One glass of Sherry.

Half an ounce of Meat Glaze.

One hard-boiled Egg.

Line a charlotte or large timbale mould with aspic. Ornament the bottom and side with fancifully cut slices of truffles and white of egg; fix the garnish with liquid aspic. Put one gill of Espagnole sauce and one gill of aspic in a stewpan, and reduce it to one-third, pass it through a tammy. Allow this to cool a little, then mask the inside of the mould.

Cut the pheasant meat, mushrooms, and remainder of truffles into convenient slices or fillets; mix them with a sauce composed of Espagnole sauce, sherry, a quarter of a pint of aspic, and half an ounce of meat glaze. Reduce this well, and when cooling, mix it with the meat, etc.

Season the whole to taste, and fill up the mould.

Stand on the ice until perfectly firm, immerse in tepid water, and turn out on a dish with folded napkin or dish paper. Garnish with chopped aspic round the base of the dish, and serve.