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Auguste Escoffier

3767 Bécasse Marivaux

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the breasts from a nice, cold roast woodcock and cut them into slices.

Cut off the breast bones and fill the carcase with a Mousse of woodcock

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