Pâté Chaud de Faisan

Ingredients

• the same as usual; the ingredients alone changing
• Use a gratin forcemeat prepared from game livers and meat
• mix the pieces of cooked mushroom with the sliced truffles
• Accompany the pie by a Salmis sauce

Method

1. 1

   Prepare hot, raised pheasant pies using gratin forcemeat from game livers and meat.

2. 2

   Roast the pheasant underdone and mix cooked mushrooms with sliced truffles.

3. 3

   Serve with Salmis sauce made from the pheasant's carcass.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 339. The excerpt below is the record exactly as published.

PATE CHAUD DE FAISAN The preparation of hot, raised pheasant pies is the same as usual; the ingredients alone changing. The reader will, there- fore, kindly refer to ‘“‘Paté chaud de Canard” (No. 1752), and duly note the following modifications :— (1) Use a gratin forcemeat (No. 202) prepared from game livers and meat. (2) Roast the pheasant, keeping it underdone, and mix the pieces of cooked mushroom with the sliced truffles. 6 GAME 587 (3) Accompany the pie by a Salmis sauce

Cook this with the app: pantry check, scaling, and the assistant.