Remove the pâté from the casserole (setting the casserole in hot water for a few moments will loosen it) and scrape away the fat from the outside. Clean the casserole and return the pâté bottom side up. Pour in cool but still liquid Madeira aspic made from the pheasant carcass and chill until the aspic is set. Slice and serve directly from the casserole.
Madeira Aspic
In a saucepan put the pheasant bones and carcass that were not used in making the pâté. Add 2 calf's feet or 2 to 4 veal bones, a beef bone, 1 tablespoon salt, 1 slice each of carrot and onion, 1 bay leaf, 1 or 2 leeks, 1 stalk of celery, and 3 quarts water. Bring the water to a boil, skim as needed, and simmer for several hours to make a strong broth. Strain the broth, cool, and remove the fat from the surface.
To clarify the stock, add 2 egg whites, stiffly beaten. ½ pound of chopped beef, a few peppercorns, salt if necessary, 2 or 3 sprigs of parsley, and 3 sprigs each of chervil and tarragon. Bring the stock slowly to a boil, stirring constantly. As soon as the boiling point is reached, turn the heat down as low as possible, and simmer the broth for about 30 minutes. Strain the broth through line cheesecloth or muslin and stir in 2 tablespoons Madeira. Sherry or port may be used in place of the Madeira.
Salade à la Française
Select salad greens such as lettuce, romaine, chicory, escarole, or any combination of them. Separate the leaves. discarding any bruised or brown parts. and wash in a large quantity of running water to rinse out any sand clinging in the crevices. Drain the greens in a colander and break the leaves into forksized pieces. Put the greens in a wire salad basket or in a linen towel and shake or swing the basket or towel to remove as much water as possible. Handle the greens carefully or the leaves will be bruised. Chill.
For 6 servings prepare the following French dressing: Mix together 2 tablespoons vinegar, ½ teaspoon mustard. and a little salt and freshly ground pepper. Add gradually 6 tablespoons olive oil, stirring vigorously. Also prepare 2 teaspoons mixed, finely chopped parsley and chives and 1 teaspoon each of chopped tarragon and chervil. If garlic is desired, prepare chapons by rubbing small slices of toasted French bread with the cut side of a clove of garlic.
When ready to serve, put the salad greens, chopped herbs, and chapons in a chilled salad bowl, pour on the dressing, and loss thoroughly but carefully, so as not to crush the leaves.
Mandarines Givrées (Tangerine Ice)
Cut off the tops of 6 tangerines and reserve the tops. With a spoon remove all the pulp from the fruit and save the shells for serving the ice. Squeeze the tangerine juice from the pulp and add to it the juice of 6 more tangerines and enough orange juice to make 2 cups of juice in all. Carefully cut the zest, the very thin surface skin without any of the white underneath, from 4 of the tangerine skins and 2 of the orange skins and cut it into very fine strips.
Stir 2 cups sugar into 1 ½ cups water, bring to a boil, and boil briskly for 5 minutes. Add the zest to the syrup and cool. Add the fruit juice and, if desired, 1 or 2 drops of red and yellow food coloring. Strain the mixture through a line sieve and freeze, using 3 parts ice to 1 part coarse salt. When the ice is partially frozen, remove and fold in 2 egg whites, stiffly beaten with 2 tablespoons sugar, and continue to freeze until the ice is solid. Fill the tangerine shells with the ice, place the tops on them, and put the tangerines in the freezer or set them carefully in a deep pan that can be tightly closed and surrounded with salt and ice.
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