3767 Bécasse Marivaux

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 and foie gras; smooth carefully to give it the original shape of the bird. Coat the legs and the end of the bird with brown Sauce Chaud-froid.

Set a layer of jelly on a dish and place the prepared woodcock on top. Arrange the slices of breast across the Mousse alternating each with a smaller slice of foie gras. Place an overlapping layer of truffle slices along the centre and fill any spaces by piping in some chopped jelly using a cornet.

Surround the woodcock with a layer of near-setting jelly and allow to set in the refrigerator before serving.