3614 Pâté chaud de Faisan

Name: Pâté chaud de Faisan (Hot Pheasant Pie)
Cuisine: France
Ingredients: Serve the Pâté accompanied with a Sauce Salmis prepared from the carcase and trimmings of the pheasant.; Roast the pheasant keeping it very underdone, cut it into slices and mix with the mushrooms and truffles when filling the mould.; Use a Gratin Forcemeat made with the flesh and livers of pheasant.

Hot Pheasant Pie

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Proceed in the same way as for Pâté Chaud de Caneton taking note of the following modifications:

Use a Gratin Forcemeat made with the flesh and livers of pheasant.
Roast the pheasant keeping