Aspic de Bécasses (Woodcock in Aspic)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- woodcocks
- cognac
- gelée
- sauce Chaud-froid
- gelée
Instructions
- Roast the woodcocks, keeping them juicy, and let them cool.
- Lift the fillets and divide each into two escalopes.
- Pound the flesh of the legs and pass it through a sieve.
- Add a dash of cognac and a little gelée to this purée.
- Stuff the escalopes with it and let them firm up.
- Coat the escalopes with sauce Chaud-froid.
- Mount them in aspic by the ordinary procedure.