Bear's pheasant mousse

Ingredients for Bear's pheasant mousse

Instructions for Bear's pheasant mousse

To prepare the Bear's pheasant mousse recipe, please follow these instructions:

Phase-seeded finely, be careful to remove all hail.

Blend the meat with port wine and spices.

Whip the cream to the foam and turn it with the meat.

Pour softly into cold water and melt it with the water hanging on, if necessary. 1 tbsp. port.

The molten husblas is stirred in the mass with constant stirring, and pour it all into biscuits, (ramkins) or in shape.

Servers with sauce cumberland and cranberry potatoes.