Bécasse de Carême (Roast Woodcock with Mustard and Fine Champagne)

Ingredients

• 1 woodcock
• oil
• French mustard
• lemon juice
• fine Champagne
• fumet de gibier

Instructions

1. Sprinkle the woodcock with a thread of oil and roast it, keeping it rare.
2. As soon as it is cooked, split it lengthwise and cut two escalopes from each half of the breast.
3. In a sauté pan, work half a spoonful of French mustard with a dash of lemon juice.
4. Roll the pieces of woodcock, breast and legs, in this mustard and keep them warm.
5. Chop the carcasses and the intestines, moisten with a glass of flamed fine Champagne and reduce.
6. Add a spoonful of fumet de gibier and cook 5 minutes.
7. Strain through a chinois with strong pressure over the pieces of woodcock.
8. Roll the pan so the pieces are coated with the coulis.
9. Dress in a hot timbale and set the woodcock's head on top.