Slice the 6 breasts to make 12 to 16 thin slices of duck and Spread the slices smoothly with the paste. fill the 4 cavities from which the duck breasts were removed with the remaining paste. building up the filling generously to cover the breast bones. Decorate the reformed duck breasts with the truffle cutouts and chill the 2 birds and the sliced breasts. Skim the fat from the juices in the roasting pan and add enough bouillon to make 3 cups liquid. Reheat the liquid. add 7 teaspoons beef extract and Sherry to taste, and bring the mixture to a boil. Soften 2 envelopes of gelatin in ½ cup water. Remove the roasting pan from the heat and dissolve the softened gelatin in the liquid, stirring. Let the aspic cool and thicken somewhat. Paint the two ducks and the slices of duck breast masked with paste with a layer of the cool aspic. Use a pastry brush and keep the aspic warm enough to flow but not to run off the birds. Paint the ducks with several layers of aspic, until they are heavily coated. Place them on serving platters and surround them with the glazed breasts. Pour the remaining aspic in a thin layer around the ducks and let it set. Decorate the platters with half oranges hollowed out and filled with lingon-berries. Serve a spoonful of the paste from the re-formed birds with each slice of breast meat. Serves 14 to 16.
Fasan in Mandatinen Orangen (Mandarin Oranges with Pheasant Mousse)
Select 16 mandarin oranges or any small oranges. Cut l/4-inch slice from the top of each orange and scoop out the pulp with a pointed spoon.
Place the giblets of 2 pheasants in a saucepan with water to cover, add salt, and simmer them until they are tender, adding the liver for the last 30 minutes of cooking. Remove the giblets from the pan, reserving them for another use, and reduce the broth to half its original quantity.
Tie strips of bacon or larding pork over the pheasant breasts and roast the birds in a moderate oven (350° F.) for about 50 minutes, or until they are tender. Remove the larding pork or bacon, cool the pheasants, and then chill them. Carefully slice the breasts from the cold birds, to make 8 to 12 slices in all. Cut the rest of the meat from the carcasses and put it through the food chopper with a little of the bacon or larding pork. Salt the ground meat to taste, add about 2 tablespoons very heavy mayonnaise, and 1 egg yolk, and mix the ingredients into a very stiff paste. Skim the fat from the juices remaining in the roasting pan and add the juices to the reduced giblet broth, adding bouillon, if necessary, to obtain 2 cups of liquid. Soften 1 envelope of gelatin in ¼ cup water and dissolve it in the hot liquid, stirring. Pour the aspic ¼ inch deep into a flat dish and chill it until it is firm.
Whip ½ cup cream stiff, salt it lightly, and fold it gently into the pheasant paste. As pheasants vary in size. it may be necessary to use more whipped cream to bind the mousse. Add salt and more mayonnaise, if the mousse is too dry. Fill half the mandarin oranges with mousse and place a spiced mushroom on each. Fill the remaining oranges with a thick Cumberland sauce. Arrange the slices of pheasant breast on peeled orange slices around the edges of a chilled serving platter and place the stuffed mandarin oranges in the center. Surround the oranges with parsley. Dice the aspic into ¼-inch cubes and mound the cubes between the pheasant breasts. Serves 8.
Cumberland Same
Melt 3/8 cup red currant jelly over low heat, stirring constantly. Combine 2 teaspoons grated orange rind, 1 teaspoon prated lemon rind, ¼ cup orange juice, 2 tablespoons lemon juice, 1 teaspoon cornstarch, 2 teaspoons dry mustard, 1 teaspoon paprika, ½ teaspoon ginger, and ¼ cup Port and add these to the jelly. Bring the mixture to a boil and simmer it for 5 minutes, stirring. Let the sauce stand for at least an hour before serving it,
Spiced Mushrooms
Cut the stems from 8 large, uniform mushrooms and wash the caps. Simmer the mushrooms in water to cover for 5 minutes, drain them, and lay them cap side down on a flat dish. Boil ½ cup tarragon vinegar with 1/3 cup olive oil, ½ teaspoon salt, the juice from 1 clove of garlic, crushed, and 3 sprigs of parsley. Add 3 peppercorns, a pinch each of coriander and thyme, ½ bay leaf, and ½ onion, sliced. Boil the mixture for 5 minutes and strain it over the mushroom caps. Let the caps cool in the marinade.
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