3615 Pâté chaud de Faisan à la Vosgienne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a buttered deep mould with a layer of fine short paste. Coat the bottom and sides of the paste with a thick layer of buttered fresh noodles and fill the centre with the finely chopped flesh of a roast pheasant mixed with chopped mushroom and truffle and some thick Sauce Salmis.

Cover with more of the noodles then close up the Pâté with a thin layer of the same short paste. Seal the edges and bake in a moderate oven for 50 minutes.

Demould on to a round dish when required and surround with medium-sized cup mushrooms filled with very thick Sauce Salmis.