Hot Pheasant Pâté (Pâté chaud de Faisan)

Ingredients

• 1 pheasant
• farce gratin made with pheasant flesh and livers
• mushrooms
• truffles
• sauce Salmis made with the pheasant debris and carcass
• remaining elements as for Pâté chaud de Caneton

Instructions

1. Proceed as for the « Pâté chaud de Caneton », with the following changes.
2. Use a farce gratin made with pheasant flesh and livers.
3. Roast the pheasant, keeping it very rare, and carve it.
4. Add mushrooms and truffles to the pieces as the pâté is filled.
5. Accompany the pâté with a sauce Salmis made with the debris and carcass of the pheasant.