Name: Bécasse à la Riche
Cuisine: France
Ingredients: 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.; Arrange the pieces of woodcock on a Croûton of bread fried in butter and coated with Gratin Forcemeat C.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

3751 Bécasse à la Riche

Method

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