3747 Bécasse à la Fine Champagne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cook the woodcock en Casserole and cut into 6 pieces, that is, the two breasts each cut in half and the two legs. Place them in a round Terrine with the head on top, cover and keep warm.

Deglaze the casserole with a little flamed Fine Champagne brandy and add the chopped intestines, the juices pressed from the carcase, 1 tbsgame Fumet, a few drops of lemon juice and a touch of Cayenne. Strain this cullis over the woodcock and reheat without boiling.

Serve as it is in the Terrine.