Velouté de gibier à l’essence de bécasse, tenu clair

Ingredients

• grammes foie gras purée
• grammes butter
• spoonfuls fine champagne, flamed
• spoonfuls double cream
• The reserved raw woodcock fillets
• Royale, prepared

Instructions

1. Hold the velouté in a bain-marie for 35 minutes, so the woodcock fumet develops.
2. Pass it through a tammy cloth.
3. Heat it through without letting it boil.
4. At the moment of serving, finish it with 100 grammes of foie gras purée slackened with a few spoonfuls of the soup, 100 grammes of butter, 2 spoonfuls of flamed fine champagne and 3 spoonfuls of double cream.
5. Garnish with the raw fillets you set aside — stiffened in butter at the last instant and cut into fine escalopes — and with the prepared royale, cut into very small dice.