3759 Timbale de Bécasse Saint-Martin

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 gras shallow fried in butter; cover with a coarsely cut Julienne of truffle and mushroom.

Pound the carcasses and trimmings of the birds, add a few tablespoons of truffle essence, pass firmly through a fine sieve then through a fine strainer.

Heat the cullis obtained without boiling and finish it with a few drops of lemon juice, a little brandy and butter. Pour this over the woodcock, foie gras and Julienne in the Timbale.