1177 Fondants de Bécasse Castellane

Name: Fondants de Bécasse Castellane
Cuisine: France
Ingredients: woodcock; pear; chicken livers; butter; chestnuts; egg

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

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