1849—Pâté Chaud de Faisan

The preparation of hot, raised pheasant pies is the same as usual; the ingredients alone changing. The reader will, therefore, kindly refer to “Pâté chaud de Canard” (No. 1752, Pâté Chaud de Caneton), and duly note the following modifications:—

(1) Use a gratin forcemeat (No. 202, Gratin Forcemeat for Ordinary Hot, Raised Pies) prepared from game livers and meat.

(2) Roast the pheasant, keeping it underdone, and mix the pieces of cooked mushroom with the sliced truffles.

(3) Accompany the pie by a Salmis sauce, prepared from the pheasant’s carcass and remains.