"pain" of Pheasant with Cream

Pound the raw meats taken from a pheasant; season and rub through a sieve; return this to the mortar to pound again with four egg-yolks and three-quarters as much butter as there is pulp. Put this preparation into a thin iron vessel and beat it on ice to have it smooth and acquire a body, mixing in gradually about a gill of raw cream. Fry a small part of this in the oven in a diminutive mold to judge of its consistency and rectify it if found necessary. Prepare a montglas of cooked foies-gras, truffles and very red freshly cooked and tender beef tongue; put all into a small sautoir to thicken with two or three spoonfuls of good veloute sauce (No. 415) reduced with pheasant fumet (No. 397) and keep it warm in a bain-marie. Butter the inside of mold (Fig. 150), using a brush dipped in clarified butter, and fill it up with the forcemeat; smooth the top, cover with a round of buttered paper, and poach it in a bain marie for twenty minutes or until firm to the touch. After removing it from the oven wipe dry and invert it on a rice croustade foundation (Fig. 9a) fastened on a dish; it should be an inch thick and a very little wider than the mold; fill the hollow in the twist with the montglas and cover the forcemeat lightly with a brush dipped in the same veloute sauce (No. 415). Send a sauce-boat of this same sauce to the table with the "pain."