Cream of Pheasant, 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.