Hunter canapés
Instructions
The de-boned hen-pheasant, remove the skin and cut the flesh into slices the smoothest possible.
Cut the bread slices and rid them of the crust.
Put the butter in a bowl (kept at room temperature, so it is soft enough) and join the Pate, working with a spatula in order to tie the two ingredients.
Spread the dough on every sofa, laid on each a slice of hen-pheasant and arrange on a serving dish.
Ingredients and dosing for 4 persons
- 1/2 roasted hen-pheasant
- 1 bread from 500 g
- 60 g of butter
- 50 g of pate of foie gras