Advertisement
Pheasant Pâté
- Serves
6
- Difficulty
Medium
Published 1974
Ingredients
1 lb 450 g 1–2 tablespoons
Method
Trim the veal and cut into pieces. Place in a basin and add the brandy and white wine. Leave to marinate for 1 hour. Meanwhile wipe the pheasant, rub the surface of the bird with the butter and place in a roasting tin. Set in a hot oven (400°F, 200°C or Gas No. 6) and roast for about 15–20 minutes. Remove from the heat, cool slightly and then lift the partly roasted flesh from the bones. Mince
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?
Part of
Advertisement
Advertisement
No reviews for this recipe