3746 Bécasse de Carême

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Sprinkle the woodcock with a little oil and roast it underdone. As soon as ready, remove the legs and breasts and cut each breast into two thick slices.

Place ½ tbs French mustard in a pan and mix with a few drops of lemon juice; place in the slices of breast together with the legs and turn over to coat all surfaces; heat and keep warm.

Chop the carcase and the intestines of the bird, place in a pan; pour over ½ dl (2 fl oz or ¼ U.S. cup) flamed brandy and reduce; add 1 tbsof game Fumet and cook gently for 5 minutes.

Pass firmly through a fine strainer over the pieces of woodcock and shake the pan to coat them with this cullis. Arrange in a deep dish and place the head of the bird on top.