3789 Pâté de Faisan

Pheasant Pie


Bone out the pheasant, remove the breasts and lard them with thin strips of salt ox tongue and truffle; make the rest of the pheasant into a forcemeat adding one third its volume of Gratin Forcemeat B.

Proceed as indicated for Chicken Pie.

When the pie is cold, fill it with pheasant-flavoured jelly.