3770 Salmis Froid de Bécasse

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the Salmis in the usual way but without using mushrooms and doubling the amount of truffle.

Arrange the pieces of woodcock in a deep flat earthenware dish with the sauce and truffles and allow to become cold and set. Finally cover with a layer of aspic jelly flavoured with woodcock Fumet and serve very cold.