Pâté de Faisan (Pheasant Pie)

Ingredients

• 1 pheasant
• Scarlet tongue
• Truffle
• Forcemeat made from the rest of the flesh
• Farce gratin de gibier
• The remaining elements of the Pâté de Volaille
• Jelly flavoured with pheasant fumet

Instructions

1. Bone the pheasant, lift the fillets and lard them with scarlet tongue and truffle.
2. With the rest of the flesh prepare the forcemeat according to the proportions of formula C.
3. Add to that forcemeat one third of its quantity of farce gratin de gibier.
4. Assemble and bake as directed at the Pâté de Volaille.
5. After cooling, pour in jelly flavoured with pheasant fumet.