3760 Aspic de Bécasses

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Roast the woodcocks keeping them juicy, allow to become cold then remove the breasts; cut each of these into two slices.

Remove the flesh from the legs and pound together with the intestines, then pass through a fine sieve; add a few drops of brandy and a little aspic jelly to this purée. Cover the slices of woodcock dome shape with the purée, allow to set, then coat with brown Sauce Chaud-froid.

Arrange in a border mould previously lined with jelly, placing the sides coated with chaud-froid downwards. Fill with good aspic jelly, allow to set then demould on to a round dish to serve. Surround with cut shapes of jelly.