3750 Pâté chaud de Bécasse

Hot Woodcock Pie

Method

Proceed as indicated for Hot Pheasant Pie taking account of the main ingredient to be used.

Do not forget to add the intestines of the woodcock to the Gratin Forcemeat. These should be sautéed in butter and passed through a fine sieve together with 100 g ( oz) foie gras per 500 g (1 lb 2 oz) of forcemeat.

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