Rissoles à la Marly (Pheasant and Truffle Rissoles)

Ingredients

• Pheasant meat — three-quarters of the salpicon
• Truffles — one-quarter of the salpicon
• Reduced sauce Demi-glace
• Pheasant coulis
• Puff pastry trimmings

Instructions

1. Cut pheasant meat and truffles into a salpicon in the proportion of three-quarters pheasant to one-quarter truffles.
2. Bind it with a reduced sauce Demi-glace to which one-quarter pheasant coulis has been added.
3. Enclose the mixture in puff pastry trimmings, shaping the rissoles as small rectangular pâtés.