3766 Bécasse Esclarmonde

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the breasts from cold roast woodcocks and cut each into two slices.

Prepare a Mousse with the flesh from the legs and any trimmings.

Place each slice of breast on a slice of foie gras of the same shape sticking them together with a little of the Mousse. Coat with brown Sauce Chaud-froid, decorate with truffle and glaze with aspic jelly.

Place the rest of the Mousse into a small dome-shaped mould lined with jelly and allow to set.

Set a flat base of rice in the centre of a dish, demould the Mousse and place on top; arrange the prepared breasts of woodcock around the base and surround with chopped jelly.