Salmis froid de Bécasse (Cold Woodcock Salmis)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare the Salmis by the ordinary method, leaving out the mushrooms and doubling the proportion of truffles.
  2. Arrange the pieces, with the sauce and the truffles, in a flat earthenware terrine or a square deep dish.
  3. Let the whole set.
  4. Cover with a layer of fine gelée au fumet de bécasse.
  5. Serve very cold.

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