Chef Juliette
Selle de Chevreuil et Cuissot
Selle de Chevreuil et Cuissot teaches the discipline of game: strip every tendon, skip marinade for a young, well-hung joint, roast in butter, and stop before leanness turns to dryness.
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Mousse de Faisan
Created by Chef Juliette
Based on No. 1859, Mousse de Faisan, from Le Guide Culinaire (1907) by Auguste Escoffier
Mousse de Faisan sets roasted game and half-whipped cream into a chilled, silken mould for four, proving that the classical cold table needs attention, not a brigade.
Main Dishes
French
Dinner Party
Make Ahead
30 min
Active Time
0 min cook•6 hr 30 min total
Yield4 servings
Mousse de Faisan, a cold pheasant mousse, teaches one indispensable lesson: cream folded into a cold savoury mousse must be half-whipped, supple enough to fall from the whisk in a thick ribbon. Take it to stiff peaks and the finished mousse turns dry and woolly on the tongue. That restraint is the dish.
The original assumed a garde-manger with a freshly roasted bird, prepared stock and jelly always at hand, several cooks passing the work between them, and a large mould intended for supper service. Your honest equivalent is one home-scale batch of the referenced fowl mousse made with roasted pheasant, a 1-litre mould, and an ordinary refrigerator. The separate hands were brigade scaffolding and can go. The smooth base, half-whipped cream, careful folding, and patient chill must stay.
Make the substitution plainly: pheasant replaces fowl measure for measure, while the proportions and sequence remain those of the source. The one moment that decides everything comes at the whisk. Stop before the cream holds a standing peak, and the mousse will cut cleanly yet melt as you eat it.
Mousse de faisan belongs to Parisian cuisine classique and the formal cold supper table, where the garde-manger, the cold-kitchen station, transformed roasted poultry and game into moulded dishes for several guests. Unlike a spreadable pâté, a classical mousse could be hot or cold and was defined by its lightened texture and moulded form. Pheasant brought the deeper flavour of the game course into that cold repertoire without changing the fowl-mousse grammar beneath it.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
Mousse de Volaille Froide, prepared with freshly roasted pheasant in place of fowl
Quantity
1 home-scale batch, about 3 cups (720 ml / about 650 g), Mousse de Volaille Froide (No. 1711)
cold heavy cream (optional)
Quantity
2 tablespoons (30 ml / 30 g)
reserved for loosening if needed
neutral oil
Quantity
1 teaspoon (5 ml / 4 g)
for the mould
fine sea salt (optional)
Quantity
Up to ¼ teaspoon (1.25 ml / 1.5 g)
only if needed after the cold taste
finely ground white pepper (optional)
Quantity
Up to ⅛ teaspoon (0.6 ml / 0.3 g)
only if needed after the cold taste
| Ingredient | Quantity |
|---|---|
| Mousse de Volaille Froide, prepared with freshly roasted pheasant in place of fowl | 1 home-scale batch, about 3 cups (720 ml / about 650 g), Mousse de Volaille Froide (No. 1711) |
| cold heavy cream (optional)reserved for loosening if needed | 2 tablespoons (30 ml / 30 g) |
| neutral oilfor the mould | 1 teaspoon (5 ml / 4 g) |
| fine sea salt (optional)only if needed after the cold taste | Up to ¼ teaspoon (1.25 ml / 1.5 g) |
| finely ground white pepper (optional)only if needed after the cold taste | Up to ⅛ teaspoon (0.6 ml / 0.3 g) |
Equipment Needed
- •1-litre metal mousse mould or smooth loaf tin
- •Large chilled mixing bowl
- •Balloon whisk or electric hand mixer
- •Broad flexible spatula
- •Thin slicing knife
Instructions
- 1
Prepare the cold station
Chill a 1-litre metal mousse mould and a broad mixing bowl for 15 minutes. Brush the mould with the thinnest possible film of neutral oil, then turn it upside down on a towel so any excess drains away. You want release, not an oily surface.
- 2
Make the pheasant mousse
Prepare Mousse de Volaille Froide (No. 1711) as one home-scale batch, replacing the fowl measure for measure with freshly roasted pheasant that is barely cooled but no longer hot. Preserve the referenced formula's proportions and sequence. When its cream is whipped, stop at demi-fouettée, half-whipped: the whisk should leave soft tracks, but the cream must still slide from it in a heavy ribbon. If the cream is merely too firm but remains smooth, fold in the reserved unwhipped cream one teaspoon at a time until it relaxes. Ça se rattrape. If it has turned grainy or shows butter flecks, begin that portion of cream again.
- 3
Taste it cold
Chill a teaspoonful of the finished mixture for 5 minutes, then taste it. Cold mutes seasoning, so add the salt and white pepper only if the chilled sample asks for them. Fold any adjustment through with a broad spatula and as few strokes as possible; vigorous mixing knocks out the lightness you have just built.
Season from the cold sample, never from the warm pheasant base. A mousse that tastes perfectly seasoned before chilling can arrive at the table strangely quiet. - 4
Fill the mould
Spoon the mousse into the chilled mould in three additions, pressing each gently into the fluting and corners with the back of the spoon. Tap the mould twice against a folded towel to release large air pockets, then level the top without compressing it. Cover closely and transfer it straight to the refrigerator.
- 5
Chill until set
Chill for at least 6 hours, preferably overnight, until the centre feels resilient under a light fingertip and no longer shifts when the mould is tilted. Do not freeze it to hurry the setting. Freezing tightens the cream and spoils the fine texture that the half-whipping protected.
- 6
Unmould and serve
Dip only the outside of the mould in warm water for 4 to 6 seconds, wipe it dry, and invert it onto a chilled serving plate. If it clings, cover it again, repeat the brief dip, and try once more; don't pull at the mousse. Let it stand for 10 minutes before cutting with a thin knife dipped in hot water and wiped dry between slices. Serve cool rather than icy. À table!
Chef Tips
- •Freshly roasted pheasant is the source's preferred path translated from fowl to game. Roasting gives the mousse a clearer, more distinct flavour than poaching; let the meat lose its heat before it meets the cream, but don't leave it lingering at room temperature.
- •Half-whipped means no standing peak. Lift the whisk and look for a thick ribbon that folds back into the bowl. Stiff cream may appear more impressive, but once chilled it makes the mousse dry and woolly.
- •A metal mould gives the cleanest release because it responds quickly to the warm-water dip. A smooth 1-litre loaf tin also works, though the finished shape will be plainer. Cooking well is not cooking fancy.
- •Pour a dry white Burgundy or a restrained red Burgundy served lightly cool. The wine needs enough freshness for the cream and enough breadth for the pheasant.
Advance Preparation
- •The stated times begin with the referenced mousse formula ready to prepare; allow the additional preparation time specified in that linked entry.
- •Mould the mousse the evening before the dinner. The overnight chill gives the cleanest slices and removes one job from the day of serving.
- •The finished mousse keeps for up to 2 days, covered and refrigerated. Unmould it shortly before serving so its surface stays smooth and moist.
Frequently Asked Questions
Nutrition Information
1 serving (about 170g)
Calories
405 calories
Total Fat
31 g
Saturated Fat
15 g
Trans Fat
1 g
Unsaturated Fat
15 g
Cholesterol
130 mg
Sodium
600 mg
Total Carbohydrates
4 g
Dietary Fiber
0 g
Sugars
1 g
Protein
27 g
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