3770 Salmis Froid de Bécasse

Name: Salmis Froid de Bécasse
Cuisine: France
Ingredients: truffles; woodcock; woodcock fumet; aspic jelly; salmis; mushrooms; truffle

Preparation info

Appears in

Published 1903

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