Bécasse à la Biche (Woodcock on a Croûton with Foie Gras Sauce)

Ingredients

• Bécasse à la fine Champagne
• fried bread croûton
• farce gratin de gibier
• purée de foie gras
• butter

Instructions

1. Prepare the woodcock as for the Bécasse à la fine Champagne.
2. Mask a croûton of fried bread with farce gratin de gibier and dress the pieces of woodcock on it.
3. Thicken the sauce with a little purée de foie gras.
4. Finish the sauce with 30 grammes of butter.
5. Pass the sauce over the pieces through a coarse chinois, pressing with a whisk or a spoon.