Tartelettes à la Marly (Pheasant and Truffle Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tartlet crusts
- fine game forcemeat
- fine escalopes of pheasant fillet
- slices of truffle
- sauce Salmis of pheasant
Instructions
- Line tartlet moulds keeping the edges very high.
- Mask the inside with fine game forcemeat and put in the oven to poach the forcemeat.
- Fill with fine escalopes of pheasant fillet and slices of truffle, bound with a pheasant Salmis sauce.
- Cover with the same forcemeat and poach.
- Arrange on a napkin.