Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 8 servings.
Known Ground reconstruction
- 1whole pheasant, about 2 1/2–3 lb
- 3 tbspunsalted butter, for poêling
- 1 cupgame stock
- 1 tbspbrandy
- 3egg yolks
- 6 ozunsalted butter, softened and cubed
- 2 tspunflavored powdered gelatin
- 2 tbsphot water
- 1 ozfresh black truffle, thinly sliced
- 2 cupsprepared clear aspic
- kosher salt and black pepper, to taste
Known Ground reconstruction
A loaf pan substitutes for the timbale mold and powdered gelatin for leaves. The decorative pheasant-and-truffle lining and rich butter-bound filling remain central. 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. Poêlé the pheasant in a covered pot with 3 tablespoons butter until it reaches 165°F (74°C); cool. Add stock and brandy to the cooking liquor, simmer 10 minutes, strain, degrease, and reduce to 2 tablespoons.
2. Whisk the yolks into the warm reduction over low heat, then whisk in the 6 ounces butter a little at a time. Dissolve the gelatin in hot water and whisk it in; season and strain.
3. Raise the breast fillets and cut them into wide thin collops. Line an aspic-coated loaf pan with collops and truffle slices dipped in half-set aspic.
4. Purée the remaining boned pheasant meat and skin very finely; combine with the butter sauce and fill the mold. Chill until firm, unmold, and serve bordered with aspic croûtons.
Historical formula
Method
The procedure follows that of No. 1709, but for the difference in the basic ingredient, which in this case is pheasant.
Source
A Guide to Modern Cookery — Recipe no. 1860.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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