1876—Bécasse à la Favart

Proceed as for “Caneton Rouennais Soufflé” (No. 1764, Soufflé de Caneton Rouennais), and remember to add the woodcock’s intestines to the forcemeat.

When the carcass is garnished, set the sliced suprêmes on the forcemeat, with a row of sliced truffles in the middle. The forcemeat should poach for about twenty minutes.

Serve at the same time a half-glaze sauce, flavoured with woodcock fumet.