Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 6 servings.
Known Ground reconstruction
- 1 lbboneless skinless pheasant meat, very cold and cubed
- 2egg whites, very cold
- 2 cupsheavy cream, very cold
- 2 tspkosher salt
- 1/4 tspwhite pepper
- 1/8 tspnutmeg
- 2 tbspunsalted butter, for the dish
- 1 cupdemi-glace
- 1/2 cupconcentrated pheasant fumet
Known Ground reconstruction
A food processor makes the fine forcemeat practical. This is a baked mousseline preparation, not a generic flour-thickened cheese soufflé. 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. Heat the oven to 350°F and butter a 2-quart soufflé dish. Process the cold pheasant with salt, pepper, and nutmeg to a fine paste.
2. Work in the egg whites, pass the mixture through a fine sieve, then gradually fold or beat in the cold cream while keeping the bowl over ice.
3. Fill the buttered dish and bake in a moderate oven until risen, lightly browned, and 165°F (74°C) at the centre, about 30 to 40 minutes.
4. Warm the demi-glace with pheasant fumet and serve it separately as soon as the soufflé leaves the oven.
Historical formula
Method
Prepare a very light, _mousseline_ forcemeat of pheasant.
Set in a buttered _soufflé_ saucepan, and cook in a moderate oven.
Send a fine, half-glaze sauce, flavoured with game essence, at the same time.
Source
A Guide to Modern Cookery — Recipe no. 1851.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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