3274 Tourte de Poussins à la Paysanne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare: 10 halves of poussin, lightly coloured and stiffened in butter, 500 g (1 lb 2 oz) sausage meat mixed with 250 g (9 oz) dry Duxelles, 300 g (11 oz) sliced mushrooms sautéed in butter and a round layer of short paste 25 cm (10 in) in diameter.

Place the layer of paste on a baking tray, spread half the sausage meat mixture on top leaving a margin of bare paste all round. Arrange the poussins on the sausage meat, sprinkle with the mushrooms then cover with the rest of the sausage meat and cover this with a round slice of salt pork fat. Moisten the edges of the paste then cover with another round of paste a little larger than the first. Seal the edges well and pleat them to decorate. Brush with beaten egg, score with the point of a knife and make a hole in the centre for the steam to escape. Bake in a moderate oven for approximately 40 minutes.

When removing the Tourte from the oven, pour a few tablespoons of Sauce Demi-glace into it through the hole on top.