Hot Pheasant Pâté à la Vosgienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fine pastry
- butter
- fresh noodles
- roast pheasant flesh
- mushrooms
- truffles
- thick sauce Salmis
- medium mushrooms
Instructions
- Line a buttered timbale mould with fine pastry.
- Line the bottom and sides with a thick layer of fresh noodles, blanched and bound with butter.
- Fill the middle with a mince of roast pheasant flesh, with mushrooms and truffles added and bound with a thick sauce Salmis.
- Cover over with noodles.
- Close the pâté with a thin sheet of pastry.
- Bake for 50 minutes in a good moderate oven.
- Turn it out at the moment of serving onto a round dish.
- Surround it with medium grilled mushrooms, their cavities filled with thick sauce Salmis.