Pâté chaud de Grives à la Liégeoise (Hot Thrush Pie, Liège Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Thrushes
- Fine pastry
- Butter
- Farce gratin
- 4 juniper berries
- Sauce Salmis
Instructions
- Line an oval, fluted, buttered pâté mould with fine pastry.
- Work 4 juniper berries into each pound of farce gratin.
- Then proceed exactly as for the Pâté chaud de Mauviettes à la Beauceronne.
- Serve a sauce Salmis drawn from the carcasses separately.