3716 Pâté chaud de Grives à la Liégeoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Line a buttered oval fluted pie mould with fine short paste. Proceed in the same way as for Pâté chaud de Mauviettes à la Beauceronne but adding 4 finely chopped juniper berries per 500 g (1 lb 2 oz) of the Gratin Forcemeat.

Serve separately a Sauce Salmis prepared from the carcase and trimmings of the bird.