3759 Timbale de Bécasse Saint-Martin

Name: Timbale de Bécasse Saint-Martin
Cuisine: France
Ingredients: fresh foie gras; breasts; woodcocks; foie gras; butter; truffle; mushroom; carcasses; trimmings; lemon juice; brandy; woodcock

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a decorated Timbale case more wide than high.

Roast the woodcocks keeping them underdone; remove the breasts and arrange them in the Timbale case alternating with slices of fresh foie gra