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3753 Bécasse Sautée au Champagne
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Cut the woodcock in half and remove the intestines; trim and season the two halves and colour them quickly in hot butter. Cover and allow to cook gently for 5 minutes keeping the flesh very soft. Place the two halves in a deep dish, cover and keep warm.
Fry the cho
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