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Farce De Faisan.

A forcemeat made from shredded pheasant, Espagnole sauce, sherry, foie gras, panada, egg, sausage meat, breadcrumbs, truffles, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Meat and truffle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 527 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Farce De Faisan.

Ingredients

Directions

Prepare the forcemeat

  1. Braise the carcass of a pheasant and remove the meat.

  2. In a mortar, pound the pheasant meat until smooth.

  3. Add the Espagnole sauce, sherry, foie gras, panada, egg, sausage meat, and breadcrumbs.

  4. Season with pepper and salt, then pass through a fine sieve.

  5. Fold in chopped truffles if desired.

Cook

  1. Fill a greased border mold with the mixture and cook as usual.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Pheasant + truffletop 14% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: octanal (fat, soap).

  3. Pheasant + meattop 15% of all pairs
    Smell alikelow
    Cooked together91 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Sherry + truffletop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Pheasant + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the mixture so it holds its shape when cooked.
Foie gras
Adds richness and a smooth, fatty texture.
Panada
Adds moisture and keeps the forcemeat tender.
Breadcrumbs
Absorb liquid and help give the forcemeat body.
Sausage meat
Adds fat and savoury flavour to the forcemeat.

The step that matters

Pounding and sieving the meat. Pounding breaks the meat into a fine paste and passing it through a sieve removes fibres and lumps. Skipping either leaves a coarse, grainy texture instead of a smooth, cohesive forcemeat that holds together when cooked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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