Bécasse sautée au Champagne (Sautéed Woodcock with Champagne)

Ingredients

• 1 woodcock
• butter
• champagne
• butter
• lemon juice
• cayenne
• seasoning

Instructions

1. Cut the raw woodcock into pieces, season them and stiffen them briskly in butter.
2. Cover and let them poach 5 minutes, keeping the flesh well moist.
3. Dress the pieces in a timbale, close it and keep it warm.
4. In the same butter, fry the carcass and the chopped intestines.
5. Deglaze, without removing the fat, with a glass of champagne and reduce by three quarters.
6. Pound the whole in a mortar and add an equal weight of butter.
7. Pass through a fine sieve.
8. Finish the purée with a dash of lemon juice and a point of cayenne.
9. Heat without boiling and pour over the pieces of woodcock.