Pate of pheasant in crust with truffles - france

6 servings

Ingredients

Quantity Ingredient
2 Pheasant breasts
4 Pheasant legs
8 cups Flour
1 teaspoon Salt
10 Whole eggs
1 pounds Butter
1½ cup Water
3 ounces Cognac
Salt & pepper to taste
1 teaspoon Sage
½ teaspoon Allspice
2 pounds Pork shoulder

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Make a pate dough by putting the flour on a large piece of wax paper, make an indentation in the center, add the teaspoon of salt, six eggs, butter and the water. Work this dough with hands until it is of rolling consistency.

To make the pate, cut the breasts in slices the size of french fried potatoes. Marinate overnight in the cognac, salt, pepper, sage, allspice and any other spice you would like to use.

Grind the pork shoulder and the legs of the pheasants with the bone removed, using the finest blade of the food grinder. Add the rest of the eggs and marinade.

Line the bottom and sides of a casserole, fourteen inches long, four inches wide and four inches deep with one quarter inch of dough. Make layers of the pork and the pheasant to the halfway mark of the casserole. In the center make a roll of truffles, and keep rotating pork and pheasant, finishing with the pork. Cover the dish with the remaining dough making little holes in the top to let the steam out.

Cook in a preheated 350 oven for three hours. This recipe makes twenty five servings.

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