Rissoles à la Marly (Pheasant and Truffle Pâtés)

Ingredients

• 3 parts pheasant meat
• 1 part truffles
• demi-glace (reduced meat glaze)
• 1/4 of the demi-glace volume pheasant coulis (concentrated pheasant stock)
• puff pastry trimmings (rognures de feuilletage)

Instructions

1. Prepare a salpicon (fine dice mixture) combining three-quarters pheasant meat with one-quarter truffles. Bind this mixture with demi-glace (reduced meat glaze) that has been enriched with one-quarter its volume of pheasant coulis (concentrated pheasant stock). Encase the filling in puff pastry trimmings (rognures de feuilletage), forming small rectangular pâtés. Cook until golden.