3753 Bécasse Sautée au Champagne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 chopped intestines and trimmings in the same pan, deglaze with dl (5 fl oz or U.S. cup) Champagne without pouring off the fat and reduce by three-quarters. Pound the whole finely, adding an equal quantity of butter then pass through a fine sieve. Finish the purée obtained with a few drops of lemon juice and a touch of Cayenne.

Reheat without boiling and pour over the woodcock.