Bécasse à la Favart (Woodcock Soufflé in the Carcass)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- woodcock
- woodcock intestines
- forcemeat
- truffles
- sauce Demi-glace au fumet de bécasse
Instructions
- Proceed as for the Caneton Rouennais soufflé.
- Add the woodcock's intestines to the forcemeat.
- Garnish the carcass with the forcemeat.
- Arrange the escaloped suprêmes on the forcemeat, with a row of truffle slices down the middle.
- Poach, allowing about 20 minutes for the forcemeat.
- Serve a sauce Demi-glace au fumet de bécasse at the same time.