3765 Côtelettes de Bécasse Sarah Bernhardt

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast three woodcocks and bone them out when cold.

Cut four of the breasts into dice and mix half of this with an equal quantity of salt ox tongue likewise cut in dice. Mix the rest of the diced breasts with double its quantity of foie gras cut in dice. Mix each of these preparations separately with a few tablespoons of brown Sauce Chaud-froid.

Take 10 medium-sized round truffles, empty them with a spoon and fill with the prepared mixture of breasts and foie gras.

Pound the rest of the flesh of the woodcocks with an equal amount of foie gras and the insides removed from the truffles. Pass through a fine sieve, place in a pan, set on ice and mix thoroughly together with 70 g ( oz) good butter, dl (5 fl oz or U.S. cup) just melted brown Sauce Chaud-froid and ½ dl (2 fl oz or ¼ U.S. cup) game glaze.

Have prepared the required number of small cutlet moulds lined with aspic jelly and coat the inside of these with a layer of the prepared purée. Fill the centres with a teaspoon of the diced mixture of breast and tongue. Cover with more of the purée and allow to set in the refrigerator.

Set a layer of jelly on a round dish and place a base of rice or semolina in the centre. Demould the cutlets, arrange them around the base and place the prepared truffles on top of the base.