1177 Fondants de Bécasse Castellane

Method

Prepare a mixture of three parts of purée of woodcock, one part purée of chicken livers sautéed in butter, one part of purée of chestnuts, and one of well reduced Salmis Sauce made with woodcock.

Mix all these ingredients together, spread on a buttered tray and cool quickly. Divide into 60 g (2 oz) pieces, mould elongated pear shape, egg and breadcrumb and deep fry at the last minute.

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