Label
All
0
Clear all filters

Le Salmis de Bécasse

A salmi of woodcock

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Jeanne Strang

Published 1991

  • About

The old marshlands of Les Landes are where you would rightly expect to find bécasse (woodcock). As in Britain, the French usually roast these undrawn; when they are cooked, they are gutted and the giblets mashed and spread on to large crofitons. The roasted birds are then served on top. The roasting is best done, of course, before an open wood fire with the aid of the flambadou. Woodcock should not be hung for more than three days, especially if they are to be cooked still wit

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title