CHAUD-FROID DE FAISAN à la BULOZ

Known Ground modern adaptation

Quantities, yield, timings, and home-kitchen sequencing below are a Known Ground modern, untested adaptation. They are practical estimates informed by the named historical preparation and are not original Escoffier measurements or firsthand testing.

Ingredients

• 2 whole pheasants — patted dry; substitute comparable dressed game birds by size
• 2 tbsp butter or neutral oil
• 1 shallot — finely chopped
• 1 cup game stock or unsalted chicken stock
• 1 tsp kosher salt — plus more to taste
• 1/2 tsp black pepper
• 1 lb ground pheasant, partridge, chicken, or turkey — for a practical forcemeat
• 1 egg
• 1/3 cup heavy cream
• 6 slices bacon — for lining the mold

Instructions

1. Heat the oven to 325°F. Butter a 1 1/2-quart loaf pan or terrine and line it with bacon if using.

2. Pulse ground poultry, shallot, egg, cream, salt, pepper, and any named garnish until combined; do not overwork.

3. Pack into the mold, cover, and set in a roasting pan. Add hot water halfway up the sides.

4. Bake until the center reaches 165°F. Cool, then refrigerate covered before slicing; serve cold or gently rewarmed as the source suggests.

Historical formula

Method

_Poële_ a pheasant, keeping it underdone; raise its _suprêmes_, and cut these into thin collops.

With a _fumet_ prepared from the carcass and the _poëling_-liquor, prepare a brown chaud-froid sauce. Coat the collops with this sauce, and also coat ten cooked and grooved mushrooms with a white chaud-froid sauce.

_Clothe_ a dome-mould with clear aspic jelly, and deck it with truffles.

Set the collops of pheasant and the chaud-froid-coated truffles inside, alternating the two in so doing; fill up the mould with the same jelly, and let it set on ice. When about to serve, turn out after the manner of an aspic, on a low cushion of rice or semolina, lying on a round dish.

Border with neatly-cut _croûtons_ of very clear aspic.

Source

A Guide to Modern Cookery — Recipe no. 1854.