Salmis de Bécasse (Woodcock Salmis)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- woodcock
- woodcock intestines
- salmis preparation
Instructions
- Roast the woodcock, keeping it very rare.
- Follow the formula of the Salmis de Faisan in every point.
- Add the woodcock's intestines to the coulis.