Bécasse à la Fine Champagne (Woodcock with Fine Champagne Brandy)

Ingredients

• 1 woodcock
• fine champagne
• fumet de gibier
• lemon juice
• Cayenne

Instructions

1. Roast the woodcock and cut it into 6 pieces as in the preceding recipe.
2. Arrange the pieces in a round terrine with the head on top; cover and keep warm.
3. Deglaze the pan with flamed fine champagne.
4. Press the carcass and add its juice, together with the chopped intestines, a spoonful of fumet de gibier, a dash of lemon juice and a point of Cayenne.
5. Pour this coulis over the pieces of woodcock.
6. Heat without letting it boil and serve as it is.