Advertisement
3615 Pâté chaud de Faisan à la Vosgienne
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
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<
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe