Fondants de Faisan à la Marly (Pheasant Fondants)

Ingredients

• 3 parts pheasant purée
• 2 parts sauce Salmis de faisan
• 1 part purée of chicken livers stiffened in butter
• Butter
• Egg and fine fresh breadcrumbs

Instructions

1. Compose the appareil from 3 parts pheasant purée, 2 parts very reduced sauce Salmis de faisan and 1 part purée of chicken livers stiffened in butter.
2. Proceed exactly as for the Fondants de Bécasse à la Castellane: mix well, spread on a buttered baking sheet, cool on ice, divide into 60-gramme portions, mould into elongated pears, bread à l'anglaise and fry at the moment.