3788 Pâté de Bécasses

Woodcock Pie

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Bone out the woodcocks and fill with pork forcemeat containing a quarter its volume of Gratin Forcemeat C and the chopped intestines of the woodcocks; alternate the forcemeat with some strips of foie gras and quarters of truffle. Reshape the birds, place in an oval pie mould lined with ordinary short paste and cover with thin slices of salt pork fat.

Close up the pie with a layer of paste. Cover with leaves of paste or a layer of puff paste. Brush with eggwash and bake in a moderately hot oven.

When the pie is cold, fill it with woodcock- flavoured jelly.