Bécasse (Roast Woodcock)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- woodcock
- thin barde of pork back fat
- fried bread
- cognac
Instructions
- Keep the woodcock some days in its feathers until well ripened, and pluck it only at the moment of using it.
- Do not draw it; take out the gizzard only.
- Truss it by running the beak right through the bird at the thighs, which are crossed, and bard it.
- Roast over a lively fire for 15 to 18 minutes.
- Dress it on a canapé of fried bread.
- Deglaze the pan with cognac and serve this separately.