Pâté chaud de Bécasse (Hot Woodcock Pie)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- woodcock
- farce gratin
- woodcock intestines
- butter
- foie gras
Instructions
- Proceed as set out for the Pâté chaud de Faisan, allowing for the change of bird.
- Sauté the woodcock's intestines in butter and pass them through a sieve.
- Add them to the farce gratin, together with 100 grammes of foie gras per livre of forcemeat.