3754 Bécasse Sautée aux Truffes

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Proceed as in the preceding recipe adding 50 g (2 oz) sliced truffle to the pieces of woodcock.

Deglaze the pan with Madeira and truffle essence.