3751 Bécasse à la Riche

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.