Pluck, gut and flame the pheasant. Reserve the liver. Carefully lift the fillets and the flesh of the thighs. Scallop them as well as the foie gras.
Gather the skin and all the other meat from the bird and coarsely chop them with the pork tenderloin and throat, veal and foie gras scraps.
Add the Folle Blanche, whole egg, thyme flower and a hint of grated nutmeg.
Adjust the seasoning to your liking.
Heat the oven to 180°C (th.6-7).
Garnish the bottom of a terrine with a lid with the bacon bard.
Fill it with alternating layers of stuffing, pheasant meat and foie gras.
Cover the whole thing with a new bard. Put the lid on and beat the terrine with a bead of flour mixed with a little water.
Bake in a bain-marie for 2 hours.
Leave to cool then open the terrine and pour a layer of jelly on the surface. Replace the cleaned lid and keep cool for 6 hours.
Never eat a terrine soon after. It needs to "stale" a bit.
