1 Remove the stems from the mushrooms and chop them roughly.
2 In a saucepan, pour the cream with the chopped mushroom stems, the minced shallot, salt and pepper then cook until there is no more liquid, then transfer to a bowl so your mixture cools.
3 Take this saucepan without washing it, pour in your other cream (10cl (0.4 cup)) the ½ lemon juice the mushroom heads, salt and pepper then bring to a boil for 8 minutes, turn off the heat and keep covered.
4 In a casserole melt 2 tablespoons of duck fat when it is hot place your 4 pheasant fillets, salt and pepper, add your 2 shallots around with thyme and bay leaf cook like this for 6 minutes on each side then turn off the heat, cover and let rest 15 minutes.
5 Then blanch your cabbage leaves in salted water for 3 minutes then refresh them and drain them.
6 In a bowl pour your cold mushroom mixture, add your foie gras and the whole egg kneading by hand (clean) to make a nice farce.
7 Remove your pheasant supremes and slice each one into 4 thin slices and keep your cooked shallots aside.
Remove the bay leaf as we will prepare the sauce in this saucepan.
8 Assembly: At the bottom of your molds (12cm diameter by about 6cm height) pour a little duck fat then place a nice cabbage leaf and season, then first install 2 pheasant escalopes then comes your mixture and some shallots set aside followed by the 2 other escalopes and finally the 2nd cabbage leaf cooking 20 minutes at mid-oven at 180° (th6).
9 Prepare the sauce: Take the pheasant cooking saucepan heat then "deglaze" w
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