Cushion-Terrine of Pheasant

Name: Cushion-Terrine of Pheasant (Coussin de Vaisan de la Diane du Grand Som)
Prep time: 1 h
Total time: 1 h
Yield: Enough for 30 servings, but keeps for 2 weeks or more
Cuisine: French
Ingredients: Also one batch of Pastry Dough for the crust, one batch of Clarified Aspic; Also one batch of Pastry Dough for the crust, one batch of Clarified Aspic; Pheasant (1, about 2½ lbs.); Squabs (2, medium-sized); Chicken livers (½ lb.); Bacon, lean rashers, dark-smoked (1 lb.); Pork, lean (1 lb.); Mushrooms (¼ lb.); Black truffle, large, optional (1); Cognac (¼ cup); Dry Madeira (¼ cup); Freshly ground nutmeg, Crystal salt, freshly ground black pepper; Eggs (3); Freshly ground nutmeg, Crystal salt, freshly ground black pepper; Freshly ground nutmeg, Crystal salt, freshly ground black pepper

Coussin de Vaisan de la Diane du Grand Som

Preparation info

Enough for
30
servings, but keeps for 2 weeks or more

Difficulty
Medium
Ready in
1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

The Grand Som is the highest peak that dominates the Valley of La Grande Chartreuse, and the reference to Diana, the mythical goddess of the hunt, means, naturally, that this dish might be made in the fall hunting season with wild pheasant and wild thrush from the mountain forests. (See menu and wine suggestions.) Mademoiselle Ray’s version has always seemed to be better than the average game terrine, even in three-star French restaurants. Her secret is t

Ingredients

Europe
France
Starter
Supper
Mediterranean

Ingredients

Method