Ingredients

8 oz cooked pheasant, preferably breast  
2 eggs
3 oz ham                                    
2 tablespoons dry sherry
¼ pt very thick white sauce       
¼ pt double cream
2 oz butter                                 
Pinch of nutmeg
Grated rind of lemon                  
Peas, parsley, carrot truffle
Seasoning

Method

Mince the pheasant and ham together and mix with thick white sauce.

Add the beaten eggs and butter – softened, sherry, lemon rind and seasoning.

Mix well and fold in the stiffly whipped cream.

Grease a plain mould with oil and decorate with the truffles.

Pour in the pheasant mixture and cover with greased paper.

Place in a pan of hot water and cook in a low oven – 325 degrees - until firm to touch.

Allow to stand a while before turning out.