Name: Pâté chaud de Faisan (Hot Pheasant Pie)
Cuisine: France
Ingredients: 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.; Serve the Pâté accompanied with a Sauce Salmis prepared from the carcase and trimmings of the pheasant.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

3614 Pâté chaud de Faisan

Hot Pheasant Pie

Method

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