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Auguste Escoffier

3752 Salmis de Bécasse

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Proceed in exactly the same way as for Salmis de Faisan taking care to 1) roast the woodcock keeping it very underdone, and 2) add the chopped intestines to the sauce.

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