Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 6 servings.
Known Ground reconstruction
- 2whole pheasants, prepared as for Pheasant à la Bohémienne
- 2 cupsprepared aspic, melted
- 1/4 cupbrandy
- 1/2 cupgame stock
- 1/2 cupdemi-glace
Known Ground reconstruction
Prepared aspic replaces the historical savoury jelly and ice-block service. The recipe remains intentionally cold and jellied, rather than reusing the hot version unchanged. 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. Prepare the hot Bohémienne pheasants through the braising step, cooking to 165°F (74°C). Transfer them and their sauce to a deep terrine or loaf pan.
2. Stir melted aspic into the sauce with brandy and enough stock to cover the birds. Chill until fully set, at least overnight.
3. Lift off any surface fat after chilling. Slice or present the cold pheasant in the jellied terrine with additional aspic.
4. Serve cold; do not reheat the finished cold preparation.
Historical formula
Method
Proceed as for “Faisan à la Bohémienne” hot (No. 1831). Cook it in an earthenware _terrine_, and add thereto, at the same time as the prescribed brandy, enough succulent, savoury jelly to fill up the _terrine_.
Leave to cool for a day or two, and, when about to serve, remove the grease that has settled on the surface, by means of a spoon. Remove the last vestiges of grease by repeated scaldings; carefully wipe the _terrine_, and serve it incrusted in a block of ice.
Source
A Guide to Modern Cookery — Recipe no. 1852.
Updated since publication
Last revised 8/26/2026. Evidence and limitations should be interpreted as described in the article.
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