Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 6 servings.
Known Ground reconstruction
- 1whole pheasant, roasted to 165°F and cooled
- 1 cuppoultry velouté
- 2 tspunflavored powdered gelatin
- 2 tbspcold water
- 1 cupheavy cream, barely whipped
- 1 tbsplemon juice
- 1/8 tspcayenne pepper
- kosher salt, to taste
- 1 cupprepared clear aspic, for the mold and service
Known Ground reconstruction
A blender and powdered gelatin replace pounding, tammying, and leaf gelatin. The cream is only lightly whipped as Escoffier specifically directs, avoiding a dry mousse. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.
Instructions
1. Remove all skin and bones from the cold roasted pheasant. Reserve the carcass for fumet and purée the meat very finely.
2. Bloom the gelatin in cold water. Warm the velouté, dissolve the gelatin in it, then blend with the pheasant purée. Season with lemon, cayenne, and salt; cool until beginning to thicken.
3. Fold in the barely whipped cream. Pour into a lightly aspic-lined 1 1/2-quart mold and chill until completely firm, at least 6 hours.
4. Unmold onto a cold platter and garnish with clear aspic. Serve cold.
Historical formula
Method
Prepare the _Mousse_ according to the usual procedure, and mould it after the manner of “Mousse de Volaille” (No. 1711).
Source
A Guide to Modern Cookery — Recipe no. 1859.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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