Bécasse au Fumet

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Put in a small pan half a glass of claret and port wine in equal parts, salt, lots of pepper, a little cayenne, and lemon peel, and cook till it is well reduced.

The woodcock should be seasoned and roasted, basted with butter occasionally, in a dish in the oven, quickly, and for six or seven minutes only. To the gravy in the dish add a little Madeira, a little stock, and very little tomato purée. Mix well and cook a minute or so. Keep this prepared gravy hot.

Carve the bird and flambez the pieces in the pan with the reduction of wine and a glass of brandy. Chop the “insides, ” mix them well with a spoonful of butter and one of foie gras. Spread part of this mixture on pieces of toast (one to each half woodcock), and give these a minute under the grill. Then place the pieces of woodcock on the toast and keep them hot.

Put in the pan the rest of the mixture, mix it well with the reduction of wines, add the gravy previously prepared, bring to the boil, and pour this through a fine strainer over the woodcock in the serving dish.