Units Scale

Cut the trimmed pork into strips  and season it. Grind twice through the finest blade of a meat grinder. Gradually beat in the lightly-beaten egg whites and then the sieved panada.
Puree the pistachios with the milk in a blender and work into the forcemeat.
Sieve the forcemeat through a fine strainer and beat in the whipped cream a spoonful at a time.
Reduce the cream until thick, then strain it into the hot pheasant essence and season. Dice the pheasant meat and seal it in oil. Remove from the skillet , drain and add to the sauce. Stir in well and leave to cool.
Coat the buttered timbale molds with about three-quarters of the forcemeat. Fill with the sautéed pheasant and cover with the remaining forcemeat. Cook in a water bath for about 15 minutes, regulating the oven so that the water temperature does not exceed 176 degrees. (TFD note – a water bath is placing the timbale molds in a pan half-filled with water so the water comes up to near the tops of the timbale molds. This helps regulate the temperature while they are cooking in the oven.)
(TFD addition – I would serve this with a sauce made from demi-glace with a touch of cognac and pepper).