3751 Bécasse à la Riche

Method

Proceed in the same manner as for Bécasse à la Fine Champagne with the following modifications.

  1. Arrange the pieces of woodcock on a Croûton of bread fried in butter and coated with Gratin Forcemeat C.
  2. Thicken the sauce with a little purée of foie gras, finish with 30 g (1 oz) butter and pass firmly through a coarse strainer over the pieces of woodcock.

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