3750 Pâté chaud de Bécasse

Hot Woodcock Pie

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.