Warm pheasant mousse with Port essence from The Best of Leith's: More Than 100 Favorite Recipes From Leith's School of Food & Wine (page 36) by Caroline Waldegrave

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute book's recipe for White stock on p. 215 for pheasant stock, as well as for the sauce. See recipe for details.

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