3762 Bengalines de Bécasses

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Roast the woodcocks and allow them to become cold; remove the breasts and cut each into three slices.

With the flesh from the legs and any trimmings prepare a Mousse in the usual manner.

Coat the required number of egg-shaped Quenelle moulds with a layer of the Mousse, place a spoonful of cold very well reduced woodcock Fumet in the centre of each, cover with a slice of the woodcock and set a slice of truffle on top. Cover with more of the Mousse, smooth the surface and allow to set in the refrigerator.

When nicely set, demould the Bengalines, coat with brown Sauce Chaud-froid and decorate with truffle.

Arrange them in a timbale or deep rectangular dish previously lined with jelly annd cover with excellent light setting aspic jelly; allow to set.

To serve: set the dish on a block of ice.