3761 Bécasses en Belle-vue

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the woodcocks from inside leaving the legs and feet intact. Stuff with a mixture of half Gratin Forcemeat C and half raw game forcemeat, placing in the centre of the stuffing a few small pieces of raw foie gras and small quarters of truffle.

Wrap each bird in a piece of muslin making sure that they have been re-shaped, then poach them for 30 minutes in a good Game Stock; allow to become cold in the cooking liquid.

Drain them, dry well and coat with brown Sauce Chaud-froid flavoured with woodcock Fumet. Decorate the breasts with neat shapes of truffle and cooked egg white and glaze well with aspic jelly.

Set a base of rice or semolina in the centre of a dish; arrange the prepared woodcocks standing up around the base. Place the heads back on the woodcocks and imitate the eyes with cooked egg white and truffle.