3614 Pâté chaud de Faisan

Hot Pheasant Pie

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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

  1. Use a Gratin Forcemeat made with the flesh and livers of pheasant.
  2. Roast the pheasant keeping it very underdone, cut it into slices and mix with the mushrooms and truffles when filling the mould.
  3. Serve the Pâté accompanied with a Sauce Salmis prepared from the carcase and trimmings of the pheasant.