3751 Bécasse à la Riche

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.; 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.; 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.; Arrange the pieces of woodcock on a Croûton of bread fried in butter and coated with Gratin Forcemeat C.; Arrange the pieces of woodcock on a Croûton of bread fried in butter and coated with Gratin Forcemeat C.; 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

Method

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

Arrange the pieces of woodcock on a Croûton of bread