Pate of pheasant and sweetbread from Jacques Pépin's The Art of Cooking, Volume II by Jacques Pépin

  • shallots
  • bay leaves
  • carrots
  • chicken livers
  • chives
  • whole cloves
  • Cognac
  • coriander seeds
  • pork shoulder
  • chicken bones
  • allspice berries
  • sweetbreads
  • puff pastry
  • cabbage
  • dried cèpes mushrooms
  • dried thyme
  • baby pheasants

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin preparations 2-3 days in advance.

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