Pheasant Pâté from The Times Cookery Book by Katie Stewart
Trim the veal and cut into pieces. Place in a basin and add the brandy and white wine. Leave to marinate for 1 hour. Meanwhile wipe the pheasant, rub the surface of the bird with the butter and pla...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Roasting pan
- Oven
- Meat grinder
Ingredients
- 1 tablespoon chopped parsley
- 1 oz (25 g) butter
- 1 lb (450 g) pork fat
- 1 egg
- pinch dried thyme
- 1–2 tablespoons brandy
- 1 lb (450 g) lean veal
- 1 plump pheasant
- 2 tablespoons dry white wine
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